Facebook Inspired

If you happen to share a recipe to my Facebook page, odds are I will actually make it. Dayne posted this recipe onto my page last week and of course I wanted to surprise him by cooking it for lunch Friday afternoon. It was so marvelous that I decided to make it again for my family tonight. I decided to change it up a bit and shredded the chicken to be served over baked potatoes!

Ingredients:

• 3 Tbsp. olive oil
• 6 boneless, skinless chicken breasts
• 2 tsp. Nature’s Seasoning
• 1½ tsp. chili powder
• 1½ tsp. cumin
• 1 tsp. garlic powder
• 1 c. onion, finely diced
• 6 medium Jalapeños, seeds and membranes removed, finely diced
• 1½ c. chicken broth
• 8 oz. cream cheese
• 4 c. shredded cheddar cheese
• Optional: baked potato

Directions:

1. Heat 3 Tbsp. of the olive oil in a large skillet over medium-high heat.
2. In a small bowl, combine all the seasonings. Sprinkle onto both sides of the chicken breasts evenly.
3. Add to pan and sear for 4 minutes on each side, until golden brown.
4. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
5. Add diced onion and jalapeño into the chicken oil and cook, stirring occasionally, for 4-5 minutes, until softened (I cook in the used oil because the seasonings that fell off the chicken are transferred to the onions and jalapeños).
6. Add chicken broth and cream cheese and stir until melted.
7. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
8. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
9. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through (It will depend on how thick your chicken breasts are).
10. Serve chicken breasts with extra sauce spooned over the top.

Yields approximately 6 servings.

Eat, Bork, & Be Merry!