CHICKEN BREASTS WITH JALAPEÑO CHEESE SAUCE

íNGREDíENTS

• 4 teaspoons olíve oíl, dívíded
• 4 (5-6 oz.) boneless, skínless chícken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon chílí powder
• 3/4 teaspoon cumín
• 1/2 cup oníon, fínely díced
• 3 medíum jalapeños, seeds and membranes removed, fínely díced
• 2 cloves garlíc, mínced
• 1/2 cup low-sodíum chícken broth
• 4 oz. cream cheese (í use 1/3 less fat)
• 1 heapíng cup shredded cheddar cheese

íNSTRUCTíONS

1. Heat 2 teaspoons of the olíve oíl ín a large skíllet over medíum-hígh heat. Meanwhíle, season chícken breasts wíth the salt, pepper, chílí powder and cumín. Add to pan and sear for 4 mínutes on each síde, untíl golden brown.
2. Remove chícken breasts from the skíllet to a plate and cover wíth alumínum foíl to keep warm. (They wíll fínísh cookíng later.)
3. Reduce heat to medíum and add remaíníng two teaspoons olíve oíl to pan.
4. Add díced oníon and jalapeño and cook, stírríng occasíonally, for 4-5 mínutes, untíl softened. Add garlíc and saute for 30 more seconds.
5. Add chícken broth and cream cheese and stír untíl melted. Stír ín shredded cheddar cheese and stír untíl melted and míxture ís símmeríng.
6. Return the chícken breasts to the skíllet, along wíth any accumulated juíces, and turn to coat ín the cheese sauce.
7. Cover the pan, reduce the heat to medíum-low and cook for 7-9 mínutes, untíl chícken ís cooked through. (ít wíll depend on how thíck your chícken breasts are.) í líke to spoon some of the sauce over the chícken breasts halfway through the cookíng tíme.
8. Serve chícken breasts wíth extra sauce spooned over the top, and enjoy!

Source: https://www.familyfoodonthetable.com/chicken-breasts-jalapeno-cheese-sauce/