Please don’t use jarred jalapenos for this dish.
There are times when jalapenos in a jar are the right choice. I buy them in bulk myself and put them on lots of things. They add flavor and are so easy to use, but the taste really is different.
In order to get the fresh, crisp heat of a jalapeno that is needed for this dish, you really must use the fresh kind. I love the heat, so I prefer to slice and eat, but I am often required, for the palate of my wife and kids, to core the pepper prior to slicing.
This recipe is so easy and has the right mix of flavors for me.
Just four ingredients.
Fry up the chicken.
Prep Time: 1 minute | Cook Time: 14 minutes | Makes: 4 servings (serving size: 1 chicken breast half)
- 1 tablespoon 40%-less-sodium taco seasoning
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 2 tablespoons sliced jalapeño peppers (optional)
Sprinkle taco seasoning over both sides of chicken.
Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray.
Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
Remove chicken from heat; sprinkle with cheese. Cover and let stand 3 to 4 minutes or until cheese melts. Garnish with jalapeño slices, if desired.