Step-by-Step Recipe: Southwestern Green Chile Chicken

I promise I've been cooking, but I've been making stuff that I've already blogged about, or that wasn't worth blogging about.  But that all changed this evening, with this recipe for green chile chicken.  I'd remembered seeing it on one of the other food blogs I follow a while back, and was inspired today to make a variation on it.

Have you seen the commercials on TV for Philadelphia brand Cooking Creme?  It's like cream cheese, but softer and easier to mix in.  It also comes in a few flavors--tonight's flavor was Sante Fe.  If you're like me, and you just love cream cheese, give this stuff a try.  Since it's relatively new, it's often on sale at the grocery store.  That's how I tried it.  Also, it's not nearly as unhealthy as you'd think.  I used this in place of the monterey jack cheese-mayonnaise blend called for in the original recipe.

My husband doesn't care for black olives, so I left those out.  I topped the chicken with fresh cilantro instead. I also left the chicken breasts whole, since there didn't seem to be any reason not to!  It was flavorful but not really spicy--just a bit of zip--and was delicious served with corn-tomato relish and cilantro-lime rice (from a box) and some fresh guacamole.

Pictures and recipe below the cut.

First, assemble the ingredients.

Next, beat the eggs and season.  I used Arizona Dreaming seasoning from Penzey's.

Dip the chicken in the egg mixture.

Cook the chicken over medium in a non-stick skillet for 3-4 minutes on each side.

Place the chicken breasts in a baking dish and top with the green chiles.

Top the chicken breasts with the Cooking Creme and spread to make a relatively even layer.  Sprinkle the cheddar cheese on top.

Bake in the oven at 350 degrees for 25 minutes.  Top with the cilantro leaves.

Serve with other Southwestern-style yummy sides and enjoy!

Southwestern Green Chile Chicken, recipe from For the Love of Cooking blog, adapted by Julie
Time: 40 minutes. Serves: 4.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 eggs
• Salt, pepper, Southwestern seasoning of your choice, to taste
• 1 can whole mild green chiles halved
• 1/2 cup of cheddar, shredded
• 10 oz. Philadelphia brand Cooking Creme, Sante Fe flavor
• 1/4 cup fresh cilantro leaves

Directions

1. Lightly beat eggs and add in seasoning in a bowl.
2. Heat large nonstick skillet over medium heat, and spray with cooking spray.
3. Dip chicken into egg mixture & add to pan.
4. Cook chicken 3-4 minutes on each side, until lightly golden.
5. Remove from pan and place in a baking dish. Cover each piece of chicken with a green chile half.  Top with Cooking Creme, sprinkle with shredded cheese. Cook for 25 minutes at 350 degrees. Sprinkle with fresh cilantro leaves and serve.