CHICKEN BREASTS CON RAJAS
CATEGORIES
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
DIRECTIONS
  1. Season chicken with 1 teaspoon salt and the pepper.
  2. Melt butter and oil in 10 to 12-inch skillet and saute chicken
  3. lightly over moderate heat for 3 to 4 minutes each side or
  4. until lightly browned. Remove chicken from pan.
  5. In same pan, saute onion for 5 minutes until soft but
  6. not browned. Slice chilies into long strips and add 1/2 of
  7. them to pan with onion. Add salsa and cook over low flame 8 to
  8. 10 minutes, or until sauce is thickened slightly. Meanwhile,
  9. place remaining sliced chilies in blender with milk and 1/2
  10. teaspoon salt. Blend at low speed until smooth. Add sour
  11. cream and blend again. Place 1/2 chicken on bottom of 2 quart
  12. casserole. Cover with 1/2 onion-chile mixture and 1/2 sour
  13. cream mixture. Repeat layers. Mix cheeses together and
  14. sprinkle on top. Bake uncovered at 350 degrees for 30 minutes