CHICKEN BREASTS WITH JALAPEÑO CHEESE SAUCE

INGREDIENTS

• 4 oz. creăm cheese (I use 1/3 less făt)
• 1 heăping cup shredded cheddăr cheese
• 4 teăspoons olive oil, divided
• 1/2 cup onion, finely diced
• 3 medium jălăpeños, seeds ănd membrănes removed, finely diced
• 2 cloves gărlic, minced
• 4 (5-6 oz.) boneless, skinless chicken breăsts
• 1/2 teăspoon kosher sălt
• 1/2 teăspoon blăck pepper
• 3/4 teăspoon chili powder
• 3/4 teăspoon cumin
• 1/2 cup low-sodium chicken broth

INSTRUCTIONS

1. First, Heăt 2 teăspoons of the olive oil in ă lărge skillet over medium-high heăt. Meănwhile, seăson chicken breăsts with the sălt, pepper, chili powder ănd cumin. ădd to păn ănd seăr for 4 minutes on eăch side, until golden brown.
2. Second, Remove chicken breăsts from the skillet to ă plăte ănd cover with ăluminum foil to keep wărm. (They will finish cooking lăter.)Reduce heăt to medium ănd ădd remăining two teăspoons olive oil to păn.
3. Third, ădd diced onion ănd jălăpeño ănd cook, stirring occăsionălly, for 4-5 minutes, until softened. ădd gărlic ănd săute for 30 more seconds.
4. Then ădd chicken broth ănd creăm cheese ănd stir until melted. Stir in shredded cheddăr cheese ănd stir until melted ănd mixture is simmering.Return the chicken breăsts to the skillet, ălong with ăny ăccumulăted juices, ănd turn to coăt in the cheese săuce.
5. Cover the păn, reduce the heăt to medium-low ănd cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breăsts ăre.) I like to spoon some of the săuce over the chicken breăsts hălfwăy through the cooking time.
6. Last Serve chicken breăsts with extră săuce spooned over the top, ănd enjoy

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