This is one of my husband’s favorite dishes (and mine too). My Mother in law gave me the recipe & I tweaked it just a bit. The chiles add such an amazing flavor to the chicken and the cheese is gooey and delicious. I usually serve it with black beans & roasted tomatoes and zucchini or with a southwestern salad. It’s a great dish to serve company – there won’t be any leftovers.
How to Make Green Chile Chicken
- 4 boneless skinless chicken breasts
- 2 eggs
- Salt, pepper, garlic powder to taste
- 1-2 7 oz. cans whole mild green chiles halved
- 1 2.25 oz. can of sliced black olives
- 1/2 cup of cheddar, shredded
- 1/4 cup of Monterey jack or cotija cheese, shredded
- 1-2 tbsp of mayonnaise
Preheat the oven to 350 degrees.
Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in a bowl. Sprinkle on top of the chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees. My mother-in-law also adds baby shrimp on top with the olives (it’s really good – but my husband doesn’t like shrimp so I don’t add it).