More Great Recipes: Mexican

CHICKEN BREASTS CON RAJAS


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

8 whole chicken breasts,
boned, skinned and halved
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter
1/4 c. oil
2 large onions, thinly sliced
8 oz. whole green chilies
1/2 c. Mexican salsa
3/4 c. milk
1 pt. sour cream
1 c. grated Cheddar cheese
1 c. grated Monterey Jack
cheese


Season chicken with 1 teaspoon salt and the pepper.


Melt butter and oil in 10 to 12-inch skillet and saute chicken


lightly over moderate heat for 3 to 4 minutes each side or


until lightly browned. Remove chicken from pan.


In same pan, saute onion for 5 minutes until soft but


not browned. Slice chilies into long strips and add 1/2 of


them to pan with onion. Add salsa and cook over low flame 8 to


10 minutes, or until sauce is thickened slightly. Meanwhile,


place remaining sliced chilies in blender with milk and 1/2


teaspoon salt. Blend at low speed until smooth. Add sour


cream and blend again. Place 1/2 chicken on bottom of 2 quart


casserole. Cover with 1/2 onion-chile mixture and 1/2 sour


cream mixture. Repeat layers. Mix cheeses together and


sprinkle on top. Bake uncovered at 350 degrees for 30 minutes


Pairs Well With


Notes

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