Green Chile Chicken

Name: Green Chile Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving
Ingredients: ¾ cup flour; 2 eggs; Sea Salt and Freshly Cracked Pepper; garlic powder; 2 boneless skinless chicken breasts; 2 tbsp olive oil; 2 oz. cans of whole mild green chiles halved; ½ cup of sharp cheddar; ½ cup of Monterey Jack or Colby cheese; 3-4 tbsp of mayonnaise; 1 .25 oz. can of sliced black olives, drained

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4
Course
Main Course
Cuisine
Mexican

Green Chile Chicken

Dana Lynch

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

¾ cup flour
2 eggs well-beaten
Sea Salt and Freshly Cracked Pepper to taste
garlic powder to taste
2 boneless skinless chicken breasts
2 tbsp olive oil
2 oz. cans of whole mild green chiles halved
½ cup of sharp cheddar shredded
½ cup of Monterey Jack or Colby cheese shredded
3-4 tbsp of mayonnaise to taste
1 .25 oz. can of sliced black olives, drained

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Instructions

Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
Make the dredging station by placing the flour in a shallow bowl then season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
Place the well-beaten eggs in another shallow bowl and season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
Prepare the chicken by cutting the thin portion of the bottom few inches of the chicken breast off.
Cut each remaining portion of the chicken breast in half lengthwise.
Place some saran wrap over the top of the chicken on the cutting board, and pound with a mallet until they are about a ¼-½ inch thick.
Heat two tablespoons of olive oil in a large skillet over medium-high heat.
Dredge the chicken by coating each chicken piece lightly in the seasoned flour, then dip it into the whisked egg to coat both sides and lastly dip it back into the flour to coat it evenly, before placing it into the hot oil in the skillet to cook for 3-4 minutes on each side until lightly golden brown; repeat with the remaining chicken, cooking in batches if needed.
Remove from the skillet and place the chicken in an even layer in a large baking dish.
Cover each chunk of chicken with a green chile half.
Make the cheese topping by mixing cheese and mayonnaise in a bowl until well combined.
Spread the cheese mixture evenly on top of the chicken and green chiles. Top with black olives. Cover with a lid or foil.
Bake the chicken by placing it into the oven to bake for 25 minutes. Remove the foil and bake for an additional 5 minutes.
Remove and cool for a few minutes before serving. Enjoy!