Serves: 4
Total Calories: 331
1. Prepare the pepper. Reserve. Then, trim the chicken of any excess fat. Place each breast between 2 pieces of plastic and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Season with 1/2 teaspoon of the salt and the pepper.
2. Heat the oil in a large nonstick skillet and cook the chicken about 3 minutes per side, or until lightly browned on the outside but not cooked through. Place in a single layer in a large baking dish. Set aside. Reserve the skillet for the sauce.
3. Preheat oven to 350°. Coarsely chop the roasted peppers and put in a blender. Add the cream, chicken broth, and brandy. Blend until smooth. Pour the sauce into the reserved skillet and bring to a boil. Add the remaining salt and hot pepper sauce. Cook until the sauce reduces and thickens, about 3 minutes. Pour over the chicken. Sprinkle each breast equally with the shredded cheese. Place in the oven and bake until the cheese melts and the sauce is bubbling around the edges, 8 to 10 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken for a King recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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