Chicken Simmered In Red Chile Sauce

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Recipe adapted from robert del grande

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Steps

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Preheat oven to 350.

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Heat olive oil in frying pan and brown chicken breasts on both sides.

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Remove from pan and place in oven proof baking dish.

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Open dried chiles , remove and discard seeds and stem.

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Cut chiles into pieces.

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Melt butter in frying pan.

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Lightly saut chiles in butter.

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Add chopped onions and garlic.

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Tear tortillas into pieces and add to pan.

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Saut until ingredients are lightly browned.

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Add chicken stock and salt and simmer until ingredients are soft.

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Remove from heat and cool sauce to room temperature.

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Transfer cooled sauce to blender and blend until smooth.

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Pour sauce over chicken breasts.

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Bake at 350 for 20-25 minutes or until chicken is done.

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Remove from oven , top with shredded jack cheese and garnish with sprigs of cilantro.

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Bake a few additional minutes to melt cheese if necessary.

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Ingredients

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boneless skinless chicken breasts, olive oil, butter, dried red chilies, garlic, onion, corn tortillas, chicken stock, sea salt, monterey jack cheese, fresh cilantro stem