Chicken with Creamy Jalapeno Sauce

My sis­ter Amy cre­ated this recipe with a zippy sauce that makes stan­dard chicken breasts a lot more ex­cit­ing.

Simple & Delicious - - ON THE MENU -

—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.

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