True confession time. I have a cookbook addiction. It’s a bit of a problem. Bookcases full of cookbooks new and old. Early Betty Crocker and Better Homes and Gardens. Julia, Dorie, Bobby and Nancy all fill my shelves.
One of my favorite cookbooks from my early days in the kitchen was Jim Fobel’s Big Flavors. The book features flavor packed recipes from a broad ethnic background. My friend Deanna and I cooked our way through this book, sharing our favorite recipes with each other.
This weekend I was flipping through Big Flavors and saw a recipe for Chicken Jalapeno. Don’t be scared off – you can control the amount of jalapeno! It is a chicken breast browned and topped with a mexican sauce of jalapenos, garlic and tomatoes. The oregano gives it a smoky base.
The dish comes together quickly. I browned my chicken and then finished it off in the oven. I did not add the cheese but the jalapeno jack cheese would enhance the flavors of the dish.
What is your favorite cookbook? I’m always looking to add a new one to the shelf.
Chicken Jalapeno Scallopine
Adapted from a recipe by Jim Fobel, Big Flavors Cookbook
Makes 4 servings
4 boneless skinless chicken breast pounded until thin
2 tablespoons olive oil
1 teaspoon butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 – 1 jalapeno, seeded and diced
1 clove garlic, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 cup fresh or canned tomatoes, seeded and diced
1/4 cup beer or white wine
Juice of 1/2 lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 scallions, sliced
4 ounces jalapeno jack cheese (optional)
Preheat a large, heavy skillet. Put the flour, salt and pepper in a shallow dish. Dredge the chicken in the flour mixture. When the skillet is hot, put the olive oil and place the chicken in the skillet. Brown on both sides
Add the butter to the skillet along with the jalapeno, garlic, oregano, and cumin. Saute for 1 minute over moderate heat. Add the tomatoes, wine or beer, lime juice, salt, and pepper and bring to a boil. Cook for 2 minutes. Spoon half of the sauce into a small bowl.
Return the chicken to the skillet in a single layer; top with the scallions and cheese. Spoon the reserved sauce over the cheese, cover and cook until the cheese melts, about 3 minutes. Serve hot.