Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons butter (divided)
  • 2 large yellow onions (halved, peeled & thinly sliced)
  • 1 cup sour cream
  • 1 cup chunky salsa (divided)
  • 1 cup cheddar cheese (shredded, divided)
  • 1 cup Monterey Jack cheese (shredded, divided)
  • 1 jalapeno pepper (sliced)
  • Black olives (sliced)
  • Green chiles (diced)
  • Fresh cilantro (chopped, for garnish)

Instruction

  • Preheat oven to 350 degrees F. Spread some salsa in the bottom of a 9-inch x 13-inch baking dish. Set aside.
  • Season both sides of the chicken with salt and pepper.
  • Place a large skillet over medium-high heat. Add 1 tablespoon each olive oil and butter to the pan. Once the butter is melted, sear the chicken on each side for about 3-4 minutes. The chicken should be browned, but not cooked through. (It'll finish in the oven.)
  • Transfer the seared chicken to your prepared baking dish.
  • To the same skillet you cooked the chicken in, add 1 tablespoon each olive oil and butter. Once the butter is melted, add the sliced onions. Cook until the onions are softened and just starting to brown, about 5 minutes. Spread cooked onions over the chicken breasts.
  • In a mixing bowl, stir together the sour cream, 1/2 cup salsa, 3/4 cup cheddar cheese, and 3/4 cup jack cheese. Spread the sour cream mixture over the onions on the chicken.
  • Top each chicken breast with 2 tablespoons of salsa and spread to cover. Sprinkle with remaining cheddar and jack cheese. Top with any additional toppings - like jalapenos, olives, or green chiles.
  • Bake uncovered for 30 minutes.
  • Once the cheese is melted and the sauce is bubbling, remove the chicken from the oven. Sprinkle with chopped cilantro and serve warm.