Salsa chicken with cheese |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This stuff is so good! I serve this with rice or sometimes I slice up the cooked chicken breasts and we dump it into flour tortillas for burritos. Ice cold beer tastes great with this! Ingredients:
6 boneless skinless chicken breast halves |
1 1/2 tablespoons butter |
1 1/2 tablespoons vegetable oil |
1 medium onion, chopped |
1 clove garlic, minced |
2 stalks celery, thinly sliced |
1 (4 ounce) can diced green chilies |
1 (16 ounce) can stewed tomatoes |
1/2 cup chicken broth |
1/4 teaspoon ground cumin |
1/2 teaspoon oregano leaves |
1/2 teaspoon sugar |
salt and pepper |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Rinse chicken and pat dry; place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a mallet until about 1/4-inch thick.
2. Melt butter in oil in a wide frying pan over medium-high heat; add chicken, a portion at a time, without crowding; cook, turning after 2-3 minutes, until golden on the outside and no longer pink when slashed, about 4-6 minutes, total.
3. Transfer to an ovenproof platter and keep warm.
4. Add onion, garlic and celery to pan; cook, stirring, until onion is soft.
5. Add chiles, tomatoes and their liquid, broth, cumin, oregano and sugar; cook, uncovered, stirring frequently, until thickened, about 10 minutes.
6. Add any juices that have drained from the chicken, then season to taste with salt and pepper.
7. Pour sauce over chicken; sprinkle with cheese and broil 3 inches below heat until cheese is melted.
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