Green Chili Chicken

Mike, this is super easy and so GOOD!! I know you will love this. Enjoy call if you have any questions. Love ya, JoDee

Ingredients:

4 chicken breasts

2 eggs

Salt, pepper, garlic powder taste

1 (27 ounce) can whole mild green chilies

1 (2.25 ounce) can of sliced black olives

1 cup of cheddar, shredded

½ cup of Monterey jack or Cotjia cheese, shredded

(I just used 1 ½ cups of the pre-shredded Mexican blend cheese in a bag)

2 – 3 tablespoons of mayonnaise

Directions:

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture and 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 9 x 13 baking dish that you sprayed with Pam. Cover each chunk of chicken with a whole green chili. I really love green chilies so I added 2 green chilies per piece of chicken. Mix cheese and mayonnaise in bowl. Spread on top of chicken and green chilies, carefully. I had to make up a little more cheese mixture because I wanted mine with lots of cheese. Top with black olives. I added a couple of tooth picks to secure everything, and to keep my foil from making contact with my cheese topping. Cover with foil, and bake at 350 for 25 minutes, uncover and bake for another 10 minutes. Then I turned my broiler on, until the cheese browned a bit. Don’t take your eyes away from your chicken while you are broiling, the cheese will brown very fast. NOTE: My chicken breasts were pretty thick, if yours are fairly thin then you probably won’t need the additional 10 minutes of baking, just move right to the broiling, and you should be good.