Chicken Breasts With Sour Cream And Jalapenos

Directions

1. 1. Lb. 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 you like. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
3. 3. Shred sufficient cheese to measure 1/4 c.. In small bowl, combine cheese with chilies, minced cilantro and lowfat sour cream. Set aside.
4. 4. Preheat broiler. Line broiler tray with aluminum foil and set aside.
5. 5. Sprinkle both sides of chicken breasts with salt and pepper to taste.
6. 6. Combine butter and oil in large heavy-gauge skillet over medium-high heat. Saute/fry chicken breasts, 2 at a time, about 5 min per side, or possibly till brown. Transfer to broiler tray.
7. 7. Top each chicken breast with a generous spoonful of sour-cream mix.
8. Broil 4 to 5 inches from heating element about 5 min, or possibly till topping bubbles.
9. 8. Transfer to platter and serve immediately.
10. * Note: Try mild Anaheim green chilies instead of jalapenos for company
11. (might be just as good and not too warm for guests).
12. Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.