mexican jalapeno chicken
(2 RATINGS)
This is so delicious and tender. The mayonnaise really makes it juicey and such a fantastic taste. I clipped this recipe out of the Houston Chronicle over 20 years ago, I have no idea what date or who created the recipe. I have made my own changes to it over the years. To make it healthier I use low fat or fat free mayonaisse and sour cream.
No Image
prep time
30 Min
cook time
20 Min
method
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yield
6 serving(s)
Ingredients
- 3/4 cup shredded monterey jack cheese
- 1/2 cup real mayonnaise, divided
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1 tablespoon seeded, minced pickled jalapeno pepper, or more to taste
- 1/2 teaspoon minced garlic
- 3 - boneless, skinless chicken breasts halved
- 1 cup shredded lettuce (optional)
- 3 - flour tortillas, cut into strips (optional)
How To Make mexican jalapeno chicken
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Step 1In small bowl, combine cheese 1/4 c mayonnaise, sour cream, cilantro, jalapeno and garlic; set aside.
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Step 2Between 2 sheets was paper, pound chicken to 1/4 inch thick. Brush both sides of chicken with remaining mayonnaise. Heat large skillet over medium-high heat.
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Step 3Add chicken and cook, turning once, 4 minutes or until lightly browned. Place on rack in broiler pan.
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Step 4Spread cheese mixture on each chicken breast and broil 6 inches from heat 3 - 4 minutes or until topping begins to brown.
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Step 5(optional garnish) Place tortilla strips on a baking pan and put in 375 degree oven until crisp.
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Step 6Divide lettuce and place on plates(optional), top with chicken piece and garnish with baked tortilla strips. Enjoy!
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