Name: Chicken with Creamy Jalapeno Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North America, Mexican
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

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Chicken with Creamy Jalapeno Sauce

15 min4 servings

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

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

Instructions

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.