Michelle Bueler
My husband says this is one of his all-time favorites!
¼ c olive oil
4 large boneless chicken breast halves
1-7 oz can whole green chilies, cut into ½” strips
1 cup whipping cream (I like to use more to have more sauce)
1 Tbsp. chopped fresh parsley
1 tsp. pepper
½ tsp salt
½ c grated Swiss cheese (I use Swiss cheese slices)
Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9x13 inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. Serve chicken and sauce over rice.
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