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Marinades are typically discarded after coming into contact with raw foods. However, in this recipe, the marinade is brought to a full boil which is more than enough to kill any bacteria that may have caused concern.
You can turn up the heat on this dish by adding a tsp of crushed red pepper, a finely chopped jalapeno, or a couple dashes of Tabasco.
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| Green Chili Chicken Breasts |
Ingredients
(4 servings - 10g fat per serving)
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| 2 whole |
skinless chicken breasts, split, boned |
| 3 tbsp |
olive oil |
| 1/4 cup |
dry white wine |
| 2 tbsp |
lemon juice |
| 2 cloves |
garlic, minced |
| 1 dash |
salt |
| 1 dash |
black pepper |
| 1 can (4 oz) |
mild green chilis, diced |
| 1 cup |
sour cream |
| 1 cup |
tomato salsa |
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- Place chicken breasts in a shallow pan.
- Combine oil, wine, lemon juice, and garlic.
- Pour over chicken.
- Cover dish and place in refrigerator for 1 hour.
- After 1 hour, remove chicken from marinade.
- Pour marinade into heavy skillet.
- Simmer until liquid is evaporated and oil remains in the pan.
- Add chicken breasts to skillet.
- Saute for about 10 minutes, turning once or twice, until cooked.
- Sprinkle with salt and pepper.
- Add the chilis.
- Cook for 2-3 minutes.
- Remove chicken breasts from pan onto plates.
- Stir sour cream into pan.
- Heat, but do not boil.
- Pour sauce over chicken pieces.
- Top with salsa, if desired.
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