Mexican Chicken Recipe

CharMarieDavis

4 boneless skinless chicken breasts, butterflied (about 6-8 oz each)
Chili powder to taste
Salt and pepper to taste
Cooking spray
1 avocado, halved and sliced
1-2 jalapenos, mined
2 cloves garlic, minced
1 cup chicken broth
4 oz Neufchatel (light) cream cheese, softened
1/4 cup salsa
1/2 cup shredded sharp cheddar cheese made with 2% milk
Fresh chopped green onions
Fresh chopped cilantro

1. Preheat oven to 400 degrees. Spray shallow baking sheet with cooking spray.
2. Butterfly chicken breasts and season both sides with chili powder, salt, and pepper.
3. Heat large skillet with cooking spray (you can use a tablespoon of vegetable oil if you prefer). Place chicken in skillet and cook about 4 minutes (when ready to flip the chicken will easily lift), flip and cook other side for about 4 minutes.
4. Remove chicken from skillet and place on baking sheet. Layer top of chicken with avocado slices.
5. Place chicken in preheated oven for about 10-15 minutes, or until chicken reaches an internal temperature of 165 degrees.
6. In the mean time prepare sauce. Saute jalapeno in medium saucepan with cooking spray (or a teaspoon of vegetable oil) about 2 minutes. Add garlic and saute until fragrant.
7. Add chicken broth and bring to a boil.
8. Add cream cheese stir until smooth. Stir in salsa and cheddar cheese and stir until melted.
9. Remove from heat and pour sauce over cooked chicken. Top with cilantro and green onions.

Hint: If the sauce is not the consistency you prefer, prior to removing from heat add additional chicken broth a splash at a time to thin sauce or a teaspoon of flour to thicken.

Serves: 4
Calories: 426