Tuesday, May 13, 2008

Recipe of the Week: PepperJack Chicken

yeah, so I'm getting domestic in my 'old age' so I'm going to include one recipe per week on this blog. I made this chicken for the first time on Sunday night and absolutely loved it! It's SO easy and quick.
(pictured over a bed of rice with fresh diced tomato)

PepperJack Chicken (from Southern Living)

1/4 cup mayo, divided
3/4 cup shredded Monterrey Jack cheese w/peppers
2 tbsp chopped fresh cilantro
3 tbsp sour cream
1 tbsp finely chopped pickled jalepeno
1 clove garlic, minced
6 skinless/boneless chicken breast halves

Combine 3 tbsp mayo, cheese and next 3 ingrediants
Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Brush both sides of chicken lightly with remaining 1 tbsp mayo; place chicken on rack in broiler pan (*Lora's note: I simply used a wire cooling rack on top of an aluminum cake pan)
Broil 5 1/2 inches from heat with electric oven door partially open.
Broil 5 minutes on each side.
Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned.

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