CHICKEN BREASTS WITH JALAPEÑO CHEESE SAUCE

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How was your July 4th weekend? We had a really great one, full of sunshine and lots of pool time with the kiddos. Even a bowling night, bike parade and some fireworks crafts. Some really good all American fun!
I took bags full of jalapeños to my kids’ preschool teachers and even passed some out to our veterinarian and mail carrier.
You just sear the seasoned chicken breasts and remove from the pan, then saute the onion and jalapeño and garlic, then stir in the chicken broth and cheese until it’s all melted and mixed, then return the chicken to the pan, turning to get it well coated, and cover and cook until the sauce is thickened up and the chicken is perfectly juicy tender.

INGREDIENTS

• 4 teaspoons olive oil, divided
• 4 (5-6 oz.) boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/2 cup onion, finely diced
• 3 medium jalapeños, seeds and membranes removed, finely diced
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 4 oz. cream cheese (I use 1/3 less fat)
• 1 heaping cup shredded cheddar cheese

INSTRUCTIONS

1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
2. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
3. Reduce heat to medium and add remaining two teaspoons olive oil to pan.
4. Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
5. ...........................

for full instruction please see : www.familyfoodonthetable.com

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