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Pepper-Jack Chicken Recipe

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This recipe for Pepper-Jack Chicken, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Richards - Atlantic Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)

Directions:
Directions:
Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.

 

 

 

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