Green Chile Chicken
- 4 boneless skinless chicken breast halves
- 2 T. fresh lime juice
- 1 t. ground cumin
- ¼ c. chopped fresh cilantro
- 2 t. corn oil
- ½ c. diced onion
- 1 c. chopped roasted peeled green chiles
- 1 c. grated Monterrey jack cheese
Marinate the chicken breasts in the lime juice, cumin, and half of the chopped cilantro for 20 to 60 minutes.
Heat the corn oil in a large non-stick skillet over high heat. When the oil is very hot, sauté the diced onions and cook until they start to brown on the edges. Add the green chiles and cook another minute until the mixture is very hot.
Push the onion mixture to the outer edges of the pan and add the
chicken breasts, top side down. Pour remaining marinade on top of them and add salt to taste. Cook 2 minutes, then turn over. Top the cooked side with grated cheese. Reduce the heat to medium Low. Cover the pan, cook another 2 minutes then turn off the heat. Let the pan sit for 2 minutes or so to melt the cheese and let the chicken cook through.
Serve the chicken breasts on top of the onion and chile mixture and sprinkle with additional chopped cilantro.
Okay, chile lovers, you've found The Big One. This is my husband's absolute favorite meal - whenever I ask him what he's craving for dinner, this is what he wants. Marinating the chicken in the lime juice sort of "cooks" it so that it doesn't need a whole lot of skillet time to cook through. Pull this out of your Bag o' Chile Tricks when you want something deceptively simple - takes only a few minutes of prep and cook time, yet the combination of tastes and textures is phenomenal. I recommend warming the softest, freshest tortillas you can find and serving them on the side - a little refried beans would be a nice touch as well! Mmmm!
