Breast of Chicken Ole

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 cup cracker crumbs
2 Tbsp taco mix
9 (4-6 oz) boneless, skinless chicken breasts
4 green onions, whites only, chopped
2 Tbsp butter
2 cups whipping cream or evaporated milk, undiluted
1 cup (4 oz) Monterey Jack cheese, grated
1 cup (4 oz) Velvetta cheese, cut into small dice
1/4 cup chopped jalapeno peppers (seede and stemmed first)

Instructions:

In a shallow dish, combine crumbs and taco mix. Mix well. Dip chicken in crumbs and place in a greased 13x9x2-inch baking dish.

Place butter in saucepan over low heat until melted. Add onions and saute until tender. Add cream and remaining ingredients. Pour over chicken, making sure that cheese is well distributed. Bake at 350° about 15-20 minutes or until chicken is firm to the touch.

Note: If you are substituting evaporated milk for the heavy cream, one 12-oz can of evaporated milk contains 1 1/2 cups. A 5-oz can contains 2 Tbsp more than half a cup. Also, there are 5 Tbsp of taco mix in a package.

From the Raleigh House Cookbook II.