Chicken Breasts Con Rajas Recipes

Steps:

• Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
• Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
• Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
• Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.

Steps:

• Season the chicken breast halves with garlic, salt, and black pepper.
• Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350°F for 20 minutes or until cooked.
• In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating; Peel skin from poblano pepper; Make a slit and remove all the seeds.
• Slice onion, bell pepper, and poblano pepper into strips.
• In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers.
• Cook over medium high heat stirring occasionally until onions and peppers are soft.
• Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
• On ovenproof serving dishes, place 3/4 cup of vegetable mixture.
• Top with roasted chicken breast.
• Sprinkle 1/4 cup Monterey Jack cheese on each serving plate.
• Broil until cheese melts and turns golden.
• Serve.

Steps:

• Fry chicken strips in oil and butter until golden brown. Remove from pan.
• Fry onion and chili strips til onions are clear.
• In blender, combine chicken soup, can of chopped chilies and sour cream -- blend to a green sauce.
• Spray casserole dish (9 x 13) with Pam.
• Mix all ingredients together (saving some cheese for top) and pour into pan.
• Add saved cheese to top.
• Bake at 350 F for 30 minutes.

Steps:

• Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
• Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
• Whisk in sour cream.
• Melt butter in Dutch oven over medium heat and add olive oil and chicken.
• Season with salt and pepper.
• Saute until chicken is done; remove chicken and set aside.
• Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
• Add chilies and chicken and heat through.
• Add soup mixture.
• Cover and heat over medium for 5 minutes.
• Season to taste.
• Top with grated cheddar cheese.
• Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
• Serve with Mexican rice, warm flour tortillas and a leafy green salad.