Best Fiesta Smothered Chicken Recipes

FIESTA SMOTHERED CHICKEN

Fiesta Smothered Chicken image

Topped with ooey-gooey shredded cheese, this tender skillet chicken looks great and tastes even better. You'll get a kick out of its jalapeno zip. -Teresa Jones, Ashdown, Arkansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
4 teaspoons chopped seeded jalapeno pepper
6 teaspoons butter, divided
1/4 cup shredded pepper jack cheese
1/4 cup shredded cheddar cheese

Steps:

In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 488mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

FIESTA SMOTHERED CHICKEN RECIPE

Fiesta Smothered Chicken Recipe image

Topped with ooey-gooey shredded cheese, this tender skillet chicken from Teres Jones of Ashdown, Arkansas looks great and tastes even better. You'll get a kick out of its jalapeno zip.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
4 teaspoons chopped seeded jalapeno pepper
6 teaspoons butter, divided
1/4 cup shredded pepper Jack cheese
1/4 cup shredded cheddar cheese

Steps:

In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside.
In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm.
Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.
Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Smothered Chicken in Cooking for 2
Spring 2009, p28
Nutritional Facts
serving (prepared with reduced-fat butter and reduced-fat cheddar cheese) equals 314 calories, 17 g fat (9 g saturated fat), 118 mg cholesterol, 488 mg sodium, 5 g carbohydrate, 1 g fiber, 37 g protein.
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