Chicken with Creamy Jalapeno Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âMy sister Amy came up with this recipe that does a great job of making boring old chicken breasts a lot more exciting,â writes Molly Cappone of Columbus, Ohio. âMy husband and I just love the wonderful sauce!â Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
1 tablespoon canola oil |
2 medium onions, chopped |
1/2 cup reduced-sodium chicken broth |
2 jalapeno peppers, seeded and minced |
2 teaspoons ground cumin |
3 ounces reduced-fat cream cheese, cubed |
1/4 cup reduced-fat sour cream |
3 plum tomatoes, seeded and chopped |
2 cups hot cooked rice |
Directions:
1. Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
2. Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
3. Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice. Yield: 4 servings (2 cups sauce).
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