For this recipe swap I was assigned Christina Cooks. I really wasn’t sure what I was in the mood to cook so I just started browsing hoping something would jump out at me. I clicked the “chicken” tab and scrolled away. My eyes stopped on this recipe upon reading the word “Easy”, followed by “Mexi”…ok you have my attention.
What ever you’ve planned for dinner tonight, cancel it and make this. This really “wowed” me and my husband as well. The flavor combinations are incredible with the lime, pepper, onion, and creamy cheese sauce. I ate a bit like this, but then I also cut the chicken, mixed with the lime salsa and rice and ate it from a crunchy taco shell…delicious!
-2 boneless chicken breasts
-dash chili powder
-dash garlic powder
-dash onion powder
-1 sweet onion, diced
-1 green pepper, diced
-1 tablespoon butter
-1/3 cup heavy cream
-1/2 cup Monterey Jack cheese
1. Preheat oven to 375 degrees, butterfly chicken breasts. Season with chili powder, garlic powder, onion powder, salt and pepper. Squeeze half of a lime over chicken (reserve other half for the salsa) Bake 30 minutes.
2. Combine the diced sweet onion and green pepper, and juice from the other half of lime. Season with salt and a dash of garlic powder.
3. In a sauce pan melt the butter and add the heavy cream. Add cheese and simmer to thicken. Note: If the sauce doesn’t thicken enough for you, add a teaspoon of corn starch. Once sauce has thicken, season with garlic powder, salt, and pepper. Serve immediately over chicken and top with lime salsa. (Optional: Serve in taco shells with brown rice)