[CH] Tonight's Dinner - Jalapeno Chicken & Cheese
RisaG (radiorlg@yahoo.com)
Mon, 31 Mar 2003 17:15:00 -0800 (PST)
This was tonight's dinner - Jalapeno Chicken & Cheese.
This was really delicious, especially with the much
cherished Sonoma Jack Habanero (I still have half the
piece left). I used Cabot's Pepper Jack on Steves'
chicken and mozzarella on Trevors (who wasn't too
thrilled with it). The Sonoma Jack really lent a great
taste to it.
I didn't pound the chicken thinly so it took a bit
longer to cook. Otherwise it was great.
I served it with Roasted Garlic & Cheddar mashed
potatoes.
Yummy meal.
* Exported from MasterCook *
Jalapeno Chicken & Cheese
Recipe By : Adapted from Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Cheese
Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1/4 cup all-purpose flour
2 tbsp olive oil
4 skinless boneless chicken
breast -- pounded thin
1 tsp unsalted butter
1 pickled jalapenos -- minced
2 lg cloves garlic -- minced
1/2 tsp dried Mexican oregano --
crumbled
1/2 tsp ground cumin
1 14 oz can diced tomatoes -- drained a
bit
1/4 cup beer
1/2 tsp salt
1/4 tsp black pepper
2 scallions -- finely chopped
4 oz jalapeno cheese -- Sonoma Jack
pref.
Preheat a large skillet over moderately high heat. Put
the flour in a shallow dish. When the skillet is hot,
spoon 1-1/2 tbsp oil in skillet and reduce heat to
moderate. One at a time dredge the chicken in the
flour. Shake off excess and transfer to the hot oil
and brown on one side until golden, about 3 minutes.
Turn over and cook on other side about 1 minute.
Transfer chicken to another plate and set aside until
sauce is finished cooking. Do with remaining chicken
until all chicken is done.
Add butter to the skillet along with the pickled
jalapeno, garlic, mexican oregano, cumin. Saute for 1
minute and then add tomatoes, beer, salt and pepper.
Bring to a boil. Cook for 2 minutes. Spoon the sauce
into a large bowl and puree with a hand blender (or
wait for it to cool a bit and use a regular blender).
Spoon half the sauce back into the skillet, top with
the chicken. Make sure chicken is in one layer. Top
with scallions and cheese. Spoon the reserved sauce
over the cheese, cover, and cook over low heat until
cheese is all melted. This should take around 3
minutes.
Serve with mashed potatoes** and a salad.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Pepper Jack on my husbands chicken and Sonoma
Jack Habanero on mine. Mozzarella on my sons, no chile
sauce. This recipe works well for all tastes.
** If Low Carb, use celery root puree.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 3/28/03
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