Ingredients:
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4 (6-oz) boneless, skinless chicken breasts
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⅙ teaspoon salt (or just a small pinch)
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⅓ teaspoon pepper (or a generous pinch)
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1⅓ tablespoons olive oil (or round to 1½ Tbsp if preferred)
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1⅓ (4-oz) cans diced green chiles (about 5.3 oz total)
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4 oz cream cheese
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⅔ teaspoon ground cumin
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⅔ teaspoon garlic powder
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1 cup shredded Mexican blend cheese
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2 green onions, thinly sliced
Instructions:
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Preheat the oven to 400°F (200°C).
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Pound the chicken breasts to an even thickness between plastic wrap using a meat mallet. Season both sides with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Cook chicken for 2–3 minutes per side, until lightly browned.
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Transfer the seared chicken to a baking dish (around 11×7 inches or similar).
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In a bowl, mix together the diced green chiles, cream cheese, cumin, and garlic powder until well combined.
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Spread the mixture evenly over the chicken breasts.
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Top with shredded cheese.
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Bake for 15 minutes, or until the chicken reaches 165°F internally.
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Remove from oven and sprinkle with sliced green onions.
📝 Notes:
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If you’re opening 2 cans of green chiles, you can either weigh out ~5.3 oz or just use both cans for extra flavor — it won’t hurt the dish.
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Adjust seasoning to taste since small measurements like ⅙ tsp are flexible.