Hot and Cheesy Chicken
Well I’ve gone and done it again and made something strange that caused Jud to curl his brow. Not because it wasn’t delicious but because he confused it for green icing. This recipe could undoubtedly be called oogey gooey green chicken. If you don’t make this dish to eat then you almost certainly have to make it so you can stare and look at how pretty it is.
I nabbed this recipe and tweaked it a bit from Justcook NYC. I was drawn to the lime green color at first and then to 8 JALAPENOS. Holy heaven yes. You didn’t just go and do that did you? Yeah you did.
Don’t like spicy stuff? Put the brakes on and don’t scurry off yet, these 8 jalapeno’s get balanced out by the milk and cheese in the dish. It actually isn’t as hot as it sounds. Don’t get me wrong- it does have some kick. The cool thing about it is though that you can monitor the heat by adding less or more ‘peno’s. The taste and flavor of this dish is re-donkulous.
8 jalapenos (seeded and halved). Note: normal people chop peppers with gloves on, I didn’t and tried to keep my hands away from the seeds and the white membrane inside the pepper. If you think you can do that you should be good, otherwise I’d glove up.
1/2 cup 2% milk
2 T butter
1 T flour
1 cup of cream
5-6 skinless chicken breasts
1 and 1/2 cups of mozza cheese
After the peppers are halved and seeded add to a blender and also add 1/2 cup of milk. Blend until smooth. Take a good wiff inside the blender, feel the burn kids. Then your going to want to grab a pot and heat the 2 T of butter. Then add 1 T of flour to create a roux. This is what thickens your sauce so you don’t have to add cows and cows of cream. It will only take a minute to mix the roux together, then you will add your pepper mixture from the blender. Stir until smooth and reduce heat. Add 1 cup of cream and stir for 4 minutes. Pop your chicken in a frying pan and sear for 5 ish minutes. Doing this helps to give it a golden color as well as keep the juices in. Place your chicken in a casserole dish and pour the green mixture over it. Top with grated cheese and bake in 350 oven for 20 minutes.
I served it with rice and it was ammmmmmazing!!
The only component of this dish that isn’t the healthiest is the cream and cheese. You could subsitute the mozza for light mozza and try doubling the roux and adding 1/2 cup of cream instead. When you look at the portion of cream (1 cup) for the entire dish (5-6 chicken breasts) you are really only eating 1/5 of the cream! Unless you take all the sauce on your plate, ahem Jud.