Ingredients
- 1 lb Chicken Cutlets (about 4)
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Garlic Salt
- 1/2 cup diced Onion
- 2 large Jalapeño Peppers, seeded and diced (about a 1/2 cup)
- 1/2 cup Chicken Broth
- 2 oz Cream Cheese, cut into cubes
- 1/2 cup shredded extra-sharp Cheddar Cheese
- Extra Virgin Olive Oil
Directions
- In a small bowl or cup, stir Chili Powder, Cumin and Garlic Salt together.
- Pat Chicken cutlets dry with a paper towel. Sprinkle both sides of the cutlets with the Seasoning..
- Heat some EVOO in a large skillet over medium high heat. When the EVOO begins to shimmer, add Cutlets; cook about 6 to 8 minutes, turning once, until browned and an instant-read thermometer, inserted into thickest part of a Cutlet registers 165F. Transfer Cutlets to a dish.
- Add Onions and Jalapeños to the skillet; cook until softened, about 3 to 5 minutes. Add Broth and Cream Cheese, bring to simmer, stirring until well combined. Add Cheddar Cheese, stir until melted. Return Cutlets and any accumulated juices to the skillet and turn over until coated with the sauce.
- Serve with cooked Rice.
Notes
- Adapted from https:eatingwell.com
- Substitute Boneless Skinless Chicken Thighs, or even Shrimp, for the Chicken Cutlets.
MyHogan 