Chicken Breasts Con Rajas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Mexican spices make this a zesty south-of-the-border chicken dish. Ingredients:
8 boneless skinless chicken breasts |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 cup butter |
1/4 cup oil |
2 large onions, peeled and thinly sliced |
8 ounces whole green chilies |
1/2 cup salsa |
3/4 cup milk |
1 pint sour cream |
1 cup cheddar cheese, grated |
1 cup monterey jack cheese, grated |
Directions:
1. Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
2. Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
3. Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
4. Note that the amount of chiles in the recipe makes a mild/medium spicy dish - add or delete chiles to taste.
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