Monday, April 18, 2005
Incredibly delicious Fiesta Chicken recipe
This is what I had for lunch yesterday, made by my amazing sisters-in-law, Pat and Gail. I plan to make this later this week when company comes. It is INCREDIBLY good. (Note that it calls for heavy cream, but Pat used half-n-half instead.)
1/2 C. butter
1 3/4 C. cheddar cheese crackers finely crushed
2 T. taco seasoning mix
8 chicken breasts boned, skinned and flattened (Pat used the tenderloins that come frozen in bags at Sam's and Wal-Mart)
5 green onions chopped
1 (4oz.) can chopped green chilies
2 C. heavy cream (my sister-in-law used Half-n-Half instead)
1 t. instant chicken bouillon
2 C. grated Monterey Jack cheese
Melt butter and pour two-thirds into a 9 x 13 inch baking dish. Set aside.
Combine cracker crumbs and taco mix. Dredge chicken in this mixture. Pat it on so that you get a lot of the mix on the chicken. Place the chicken in the baking dish.
In the saucepan with the butter add the onions. Saute until softened. Then add the green chilies, heavy cream, instant chicken bouillon and the Monterey Jack cheese. Mix and stir until smooth. Pour over the chicken breasts. Bake uncovered for 50 - 60 minutes at 350 degrees.
Serves 6 - 8.