Ingredients:
6 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1 medium onions, chopped
1 clove garlic, minced
2 stalks celery, thinly sliced
1 (4 ounce) cans diced green chilies
1 (16 ounce) cans stewed tomatoes
1/2 cup chicken broth
1/4 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon sugar
salt and pepper
1 1/2 cups shredded cheddar cheese
Directions:
Rinse chicken and pat dry; place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a mallet until about 1/4-inch thick.
Melt butter in oil in a wide frying pan over medium-high heat; add chicken, a portion at a time, without crowding; cook, turning after 2-3 minutes, until golden on the outside and no longer pink when slashed, about 4-6 minutes, total.
Transfer to an ovenproof platter and keep warm.
Add onion, garlic and celery to pan; cook, stirring, until onion is soft.
Add chiles, tomatoes and their liquid, broth, cumin, oregano and sugar; cook, uncovered, stirring frequently, until thickened, about 10 minutes.
Add any juices that have drained from the chicken, then season to taste with salt and pepper.
Pour sauce over chicken; sprinkle with cheese and broil 3 inches below heat until cheese is melted.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.