Recipe - Chicken Ranchero From New Mexico Cooking

4 Chicken breasts
3 lg Tomatoes, finely chopped
3 Green chiles, roasted,
peeled, seeded, finely
chopped
1 Onion, finely chopped
1 cup Chicken broth
Salt to taste
1 Jalapeno, seeded, finely
chopped
2 tablespoon Allpurpose flour
3 tablespoon Chili powder
3 tablespoon Vegetable oil
2 One half cup Water
One half teaspoon Salt
2/3 cup Monterey jack cheese, grated

1. Poach chicken breasts in boiling, salted water 10 minutes.

2. Preheat oven to 450F.

3. In saucepan, mix together tomatoes, green chiles, onion and chicken
broth. Bring to a boil.

4. Cover and simmer One half hour or until vegetables are soft.

5. Add salt, to taste, and jalapeno pepper.

6. In another pan, blend flour; chili powder and oil. Add water and salt,
and bring to a boil. Simmer gently 5 minutes, stirring occasionally

7. Pour sauce into a 9inch square baking dish and place chicken breasts on
top of sauce.

8. Pour green chile and tomato sauce over the chicken breasts and sprinkle
generously with graqted cheese.

9. Bake uncovered 15 to 20 minutes, until chicken is tender and cheese is
melted.

Good as family or company dish. Notice that the chicken is poached...oh
boy...healthier.

MC formatted by Brenda Adams; mc 5/11/97

Recipe by: New Mexico Cooking, by Clyde Casey Posted to MCRecipe Digest V1
#605 by Badams adamsfmle@sprintmail.com on May 11, 1997