My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. —Molly Cappone, Lewis Center, Ohio
Peppers (Hot)
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 medium onions, chopped
- 1/2 cup reduced-sodium chicken broth
- 2 jalapeno peppers, seeded and minced
- 2 teaspoons ground cumin
- 3 ounces reduced-fat cream cheese, cubed
- 1/4 cup reduced-fat sour cream
- 3 plum tomatoes, seeded and chopped
- 2 cups hot cooked rice
Directions
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
- 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.
- Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
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