CHICKEN BREASTS CON RAJAS
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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
