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.
prep time30 Min
cook time20 Min
shredded monterey jack cheese
real mayonnaise, divided
seeded, minced pickled jalapeno pepper, or more to taste
boneless, skinless chicken breasts halved
shredded lettuce (optional)
flour tortillas, cut into strips (optional)
How To Make
In small bowl, combine cheese 1/4 c mayonnaise, sour cream, cilantro, jalapeno and garlic; set aside.
Between 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.
Add chicken and cook, turning once, 4 minutes or until lightly browned. Place on rack in broiler pan.
Spread cheese mixture on each chicken breast and broil 6 inches from heat 3 - 4 minutes or until topping begins to brown.
(optional garnish) Place tortilla strips on a baking pan and put in 375 degree oven until crisp.
Divide lettuce and place on plates(optional), top with chicken piece and garnish with baked tortilla strips. Enjoy!
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