Chicken Breasts With Sour Cream And Jalapenos

Directions

1. 1
   Pound chicken breast to 1/4 to 1/2 inch thickness.
2. 2
   If using fresh jalapeno, wash and pat dry; seed and remove ribs, if desired. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
3. 3
   Shred enough cheese to measure 1/4 cup.
4. 4
   In small bowl, combine cheese with chilies, chopped cilantro and sour cream.
5. 5
   Set aside.
6. 6
   Preheat broiler.
7. 7
   Line broiler tray with aluminum foil and set aside.
8. 8
   Sprinkle both sides of chicken breasts with salt and pepper to taste.
9. 9
   Combine butter and oil in large heavy-gauge skillet over medium-high heat.
10. 10
    Saute chicken breasts, 2 at a time, about 5 minutes per side, or until brown.
11. 11
    Transfer to broiler tray.
12. 12
    Top each chicken breast with a generous spoonful of sour-cream mixture.
13. 13
    Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.
14. 14
    Transfer to platter and serve immediately.