Chicken Breasts With Sour Cream and Jalapenos

• jalapenos or 4 ounces diced green chilies↗1 -2
• lb monterey jack cheese↗1⁄4 lb
• tablespoons cilantro, chopped↗2 tablespoons
• cup sour cream↗1⁄2 cup
• boneless skinless chicken breast halves↗4
• fresh ground pepper↗
• tablespoon butter, melted↗1 tablespoon
• tablespoon vegetable oil↗1 tablespoon

Step-by-step instructions

1. 1

   Pound chicken breast to 1/4 to 1/2 inch thickness.

2. 2

   If using fresh jalapeno, wash and pat dry; seed and remove ribs, if desired. If using canned green chilies: rinse, seed and pat dry. Chop chilies.

3. 3

   Shred enough cheese to measure 1/4 cup.

4. 4

   In small bowl, combine cheese with chilies, chopped cilantro and sour cream.

5. 5

   Set aside.

6. 6

   Preheat broiler.

7. 7

   Line broiler tray with aluminum foil and set aside.

8. 8

   Sprinkle both sides of chicken breasts with salt and pepper to taste.

9. 9

   Combine butter and oil in large heavy-gauge skillet over medium-high heat.

10. 10

    Sauté chicken breasts, 2 at a time, about 5 minutes per side, or until brown.

11. 11

    Transfer to broiler tray.

12. 12

    Top each chicken breast with a generous spoonful of sour-cream mixture.

13. 13

    Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.

14. 14

    Transfer to platter and serve immediately.