Chicken with Creamy Jalapeno Sauce
My sister Amy created this recipe with a zippy sauce that makes standard chicken breasts a lot more exciting.
—Molly Cappone, Lewis Center, OH
Takes: 25 min. • Makes: 4 servings (2 cups sauce)
4 boneless skinless chicken breast halves (4 oz. each) 1/4 tsp. salt 1 Tbsp. canola oil 2 medium onions, chopped 1/2 cup reduced-sodium chicken broth 2 jalapeno peppers, seeded and minced 2 tsp. ground cumin 3 oz. reduced-fat cream cheese, cubed 1/4 cup reduced-fat sour cream 3 plum tomatoes, seeded and chopped 2 cups hot cooked rice
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 until a thermometer reads 165°, 5-7 minutes. 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.
1 SERVING 376 cal., 13g fat (5g sat. fat), 83mg chol., 389mg sod., 34g carb. (8g sugars, 3g fiber), 30g pro.