Chicken Chili - Ingredients
Preheat Oven: 325 Degrees.
Special Note: Can be baked the day before and reheated at 325 for about 30 minutes.
Cook Time: 30 minutes
Serves: 6 to 8 servings
Ingredients: 6 whole chicken breasts boned and halved.
3 eggs, lightly beaten.
1-1/2 cups seasoned bread crumbs.
2/3 cup plus 2 tablespoons vegetable oil.
6 tablespoons unsalted butter.
1 large green pepper, finely chopped. 1 large onion, finely chopped.
3 gloves garlic, minced.
2/3 cup (6 ounces) chopped, canned mild green chilies.
14-ounce can tomatoes with juice, crushed.
8-ounce package cream cheese, softened.
1-1/2 to 2 cups buttermilk.
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Chicken Chili - Directions |
Directions: Pound the chicken breasts with the flat side of a knife to shape into cutlets.
Dip the chicken in the egg and coat lightly with the breadcrumbs. Set cutlets on a wire rack to dry 15 minutes. In a saucepan heat the 2/3 cup oil with the butter and sauté the chicken until lightly browned on both sides. Set aside.
In another saucepan heat the 2 tablespoons oil and sauté the green pepper, onion and garlic until tender. Add the chilies and the tomatoes. Stir in the cream cheese and combine to make a creamy sauce. In a 3-quart oval baking dish, spoon a third of the sauce over the bottom. Layer 5 or 6 of the cutlets, cover with half of the remaining sauce and add the remaining cutlets. Cover the rest of the sauce. Pour the buttermilk over the chicken, barely covering it. Shake the baking dish to distribute the buttermilk. Bake for 30 minutes, uncovered, until bubbly.
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