4 Chicken breasts
3 large Tomatoes, finely chopped
3 Green chiles, roasted, peeled, seeded, finely chopped
1 Onion, finely chopped
1 cup Chicken broth
Salt to taste
1 Jalapeno, seeded, finely chopped
2 tbsp All-purpose flour
3 tbsp Chili powder
3 tbsp Vegetable oil
2 1/2 cup Water
1/2 tsp Salt
2/3 cup Monterey jack cheese, grated
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1. Poach chicken breasts in boiling, salted water 10 minutes.
2. Preheat oven to 450F.
3. In saucepan, mix together tomatoes, green chiles, onion and chicken broth. Bring to a boil.
4. Cover and simmer 1/2 hour or until vegetables are soft.
5. Add salt, to taste, and jalapeno pepper.
6. In another pan, blend flour; chili powder and oil. Add water and salt, and bring to a boil. Simmer gently 5 minutes, stirring occasionally
7. Pour sauce into a 9-inch square baking dish and place chicken breasts on top of sauce.
8. Pour green chile and tomato sauce over the chicken breasts and sprinkle generously with grated cheese.
9. Bake uncovered 15 to 20 minutes, until chicken is tender and cheese is melted. |
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