Sunday, January 24, 2021

SOUR CREAM MONTEREY TOMATO CHICKEN

 







SOUR CREAM MONTEREY TOMATO CHICKEN

Wow, this was awesome! Do you want a super-easy and super-flavorful chicken breast recipe? My husband loved his chicken and mentioned it twice while enjoying his meal.  If you want to add spice to this chicken dinner, you could use Pepper Jack Cheese. Bake for an hour or almost an hour, depending completely on the thickness of your chicken breasts. There will be a lovely sauce for the chicken once cooked.  Mine were large, thick chicken breasts, however, if yours are cutlets, for instance (where you sliced them in half longitudinally), you may need only 30 minutes.  My chicken breasts at the 30-minute mark were still pink in the middle. Since these chicken breasts were huge, I am suggesting half a chicken breast is plenty for one serving (it was for me!), however, the carbs are very low and you can have more, if you desire.

  

4 large chicken breasts

  (2 lbs 8 oz; 1.1 kg)

Seasoning salt, to taste

1 Roma tomato

11/2 cups grated Monterey Jack (375 mL)

  cheese, divided

1 cup sour cream (250 mL)

11/2 tsp cornstarch, OR arrowroot powder (7 mL)

1 tsp minced garlic (65 mL)

1 tsp dried oregano (5 mL)

1 tsp salt (5 mL)

1/2 tsp black pepper (2 mL)

Cilantro, or parsley, for garnish (optional)

 

Preheat the oven to 375°F (190°C). 

Sprinkle chicken breasts with seasoning salt lightly on both sides. Place seasoned chicken breasts in a lightly-greased 1 L (1 qt) rectangular casserole dish.  Place 3 tomato slices on each chicken breast. Sprinkle 1/2 cup (125 mL) grated Monterey Jack cheese over tomato slices. 

In medium bowl, combine sour cream, 1/2 cup (125 mL) grated Monterey Jack cheese, cornstarch, OR arrowroot powder, minced garlic, oregano, salt and black pepper.  Spread over top of each chicken breast.  Sprinkle with the remaining 1/2 cup (125 mL) grated Monterey Jack cheese. Bake about 1 hour.  Check at the 50 minute mark and cut through the thickest part of a chicken breast; it should no longer be pink inside but white throughout, or you can use a meat thermometer.  The chicken should reach 165°F (74°C).  Take the dish out.  The top of the chicken should be lovely and golden brown in spots.  If not, sufficiently browned,  you can broil it briefly for a minute or two.  I did not have to do that, however.

Yield:  8 servings

1 serving

283.6 calories

38.2 g protein

12.6 g fat

0.1 g fiber

2.3 g net carbs 


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