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Chicken Chilies And Cheese Recipe
Anna Pump's Loaves and Fishes
Sauce
2 T. olive oil
2 c. peeled and finely chopped onion
6 cloves garlic, peeled and minced
1 c. finely chopped fresh fennel or 1 t. dried
1 green pepper, seeded and finely chopped
One 4 ounce can green chili peppers, drained and diced
2 fresh green jalapeno peppers
3 c. peeled and chopped fresh tomatoes or one 28-ounce can tomatoes, crushed
One 6-ounce can tomato paste
1 cup water
1 bay leaf
1/2 c. chopped fresh basil or 1 1/2 t. dried
1 t. salt
2 T. clarified butter
6 chicken breasts, halved
3/4 pound feta cheese, crumbled
1/4 c. finely chopped parsley (for garnish)
Make the sauce first. Heat oil in a heavy saucepan, large enough to accommodate all the ingredients. Saute onion over low heat for about 5 minutes, or until transparent, not browned. Add the garlic, fennel, green pepper, and diced chili peppers. Cut the jalapeno peppers in half, discard the seeds, and add them to the sauce. Add the chopped or crushed tomatoes, tomato paste, and water, and stir to dissolve the paste. Add bay leaf, basil and salt, and bring to a boil. Simmer for 30 minutes. Meanwhile preheat the oven to 350°F. Heat clarified butter in a large skillet and saute the chicken breasts over medium heat on both sides until browned. This should take about 4-5 minutes. Spoon half of the sauce into an ovenproof casserole. Add the browned chicken breasts and spoon the rest of the sauce over the pieces. Sprinkle with the feta cheese. Bake for 35 minutes. Garnish with parsley and serve. Yields 6-8 servings.
Fabulous! Even though I...used boneless, skinless chicken breasts, celery instead of green pepper, parsley instead of fennel, crushed tomatoes instead of whole, margarine instead of clarified butter and 1/2 pound feta. Imagine if you actually prepared the recipe as written LOL
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