Recipe - Chicken Breasts With Chilies And Arroz Blanco

8 Chicken breast halves,
skinned and boned
Salt and freshly ground
black pepper
4 tablespoon Butter or margarine, divided
2 tablespoon Vegetable oil
1 lg Onion, thinly cut or sliced up and
separated into rings
2 pound Anaheim chilies, peeled and
seeded, divided or 4
Cans (4 ounce each) green
chilies, drained
1 cup Milk, divided
2 tablespoon Flour
2 cup Sour cream
1 4 ounce cup grated Cheddar
cheese

Source: MAINPOUL.ZIP

Arroz Blanco (recipe follows)

Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter
and oil. Add chicken and cook over medium high heat until light brown on
both sides. Remove from pan and set aside. Cook onion in skillet until
soft, but not brown. Cut all but 3 chilies into strips. Add strips to onion
and cook over medium heat 5 minutes. Remove from heat and set aside. Place
3 whole chilies, One fourth cup milk and One half tsp salt in blender or food
processor. Process until smooth. Add sour cream and blend a few seconds
more. Set aside. Melt remaining 2 Tbsp butter in small saucepan. Blend in
flour. Add Three fourths cup milk and cook, stirring until smooth and thickened.
Remove from heat. Stir in sour cream mixture. Arrange half the chicken
breasts in a casserole. Top with half the onion chilies mixture. Spread
with half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25
minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes. Serve
over beds of fluffy Arroz Blanco. Makes 6 servings.

ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan. Add
1 cup uncooked rice and cook over moderate heat until golden, stirring
often. Add One half cup chopped onions and 2 cloves minced garlic; cook until
onions are soft but not brown. Add 2 cups chicken broth and 1 tsp cumin
seed. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer
15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini