Monterrey Chicken

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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4 chicken breasts, skinned, boned, and halved
Salt and pepper
1/2 cup flour
1/2 cup butter, divided
1/2 cup chopped onion
1 clove garlic, minced
8 oz mushrooms, chopped
2 Tbsp flour
1 tsp salt
1/2 tsp white pepper
1/2 cup chicken stock
1/2 cup white wine
1 avocado, mashed
1 1/2 cups grated Monterey Jack cheese, divided
1/4 cup chopped jalapeno peppers (stemmed and seeded first)


Place chicken between two sheets of waxed paper and pound until about 1/4 to 1/2-inch thick. Sprinkle with salt, pepper, and flour. Quickly saute in 1/4 cup butter until golden. Remove to plate and add remaining 1/4 cup butter to pan and saute onion, garlic, and mushrooms slowly until cooked but not browned. Stir in flour, salt, pepper, chicken stock, and wine. Cook until thickened, about 5 minutes. Stir in mashed avocados and 1/2 cup cheese. Arrange chicken breasts in glass baking dish. Top with sauce, remaining cheese and jalapeno peppers. Bake at 350° for 10 minutes.

Serves 8.

From Lone Star Legacy II.