Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
2 dried red chilies ( such as Guajillo or New Mexican Red)
2 cloves garlic, chopped
1 small onions, chopped
2 corn tortillas
1 1/2 cups chicken stock
1 teaspoon sea salt
1/2 cup shredded monterey jack cheese
1/2 cup fresh cilantro stems
Directions:
Preheat oven to 350F.
Heat olive oil in frying pan and brown chicken breasts on both sides.
Remove from pan and place in oven proof baking dish.
Open dried chiles, remove and discard seeds and stem.
(Seeds are removed to prevent burning) Cut chiles into pieces.
Melt butter in frying pan.
Lightly saute chiles in butter.
Add chopped onions and garlic.
Tear tortillas into pieces and add to pan.
(The tortillas help to thicken sauce.) Saute until ingredients are lightly browned.
Add chicken stock and salt and simmer until ingredients are soft.
Remove from heat and cool sauce to room temperature.
Transfer cooled sauce to blender and blend until smooth.
Pour sauce over chicken breasts.
Bake at 350F for 20-25 minutes or until chicken is done.
Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
Bake a few additional minutes to melt cheese if necessary.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.