Pepperjack Chicken Bake Recipe

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Rose Dailey


This is a recipe I came up of my "throw-togethers".

I originally used a can of Campbell's Southwest PepperJack Cheese Soup in the recipe, but had to replace it with the PepperJack cheese and evaporated milk. Campbell's stopped making that particular soup :-((

my online cookbook:

★★★★★ 1 vote


boneless, skinless chicken breasts
2 tsp
1 tsp
black pepper
1 c
all-purpose flour
4 Tbsp
olive oil
1 large
tomato, quartered
1 c
onion, chunked
1 large
jalapeno pepper, cut in half with seeds left in (see note below)
2 clove
garlic, cut in half
leaves from 6 or 7 sprigs of cilantro
1/4 tsp
1/2 c
sour cream
1/3 c
good quality white wine
2 1/2 c
shredded pepperjack cheese
1 c
evaporated milk


1Between 2 sheets of plastic wrap, pound each chicken breast to about 1/2 inch thickness.
Sprinkle with the 2 teaspoons of salt and the teaspoon of black pepper.
Dredge lightly in the flour.
In a large skillet, in the 4 tablespoons of olive oil, on a medium heat, sear the chicken breasts until lightly browned.
Place each breast, single layered, in a large baking dish or roasting pan (about 11 inch x 15 inch).
2Pre-heat oven to 375 degrees.
3In a food processor, place the tomato, onions, jalapeno pepper, garlic, cilantro, the 1/4 tsp. of salt, sour cream, wine, shredded cheese, and milk.
Pulse until well blended.
Spoon mixture over the chicken breasts.
Bake in 375 degree oven for 30 to 35 minutes.
4Serve on a bed of hot noodles or steamed rice with slices of avocado on top.
5NOTE: If you don't like a lot of spicy heat, remove the seeds from the jalapeno pepper. My family loves the

About this Recipe

Course/Dish: Chicken