Thursday, December 18, 2008
I recently came across this blog - For the Love of Cooking and found myself starring almost every recipe in my Google reader. It seems we have a lot of the same taste and everything was sounding good. This will be the second recipe I've made from it. I have yet to blog the first one for corn salad. It's coming soon, though!
As you may or may not know, we have some kind of Mexican dinner at least once a week. It's my favorite and since I make the menu...it just kind of works that way! I really liked this becuase it was a little different than the wraps, tacos, lasagnas I've normally been making. This was super easy to put together and tasted just great! I could not find the whole green chiles, halved, so I used a small can of chopped green chiles. I also tried making this from memory, and just now realized I never used mayo. Sorry for the bad pic, I didn't feel like setting up my light box. I was in the middle of baking cakes, making dinner, cleaning - just didn't want to mess with it.
4 chicken breasts
Salt, pepper, garlic powder to taste
1-2 7 oz. cans whole mild green chiles halved
1 2.25 oz. can of sliced black olives
1/2 cup of cheddar, shredded
1/4 cup of monterey jack or cotjia cheese, shredded
1-2 tbsp of mayonnaise
Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in bowl. Sprinkle on top of chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees.