Green Chili Jack Chicken

Servings 4 Serves


  • 1/2 teaspoon unsalted butter
  • 1/2 teaspoon olive oil
  • 3 cloves garlic pressed
  • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces*
  • 1 1/2 cups low sodium chicken broth
  • 6 ounces diced green chilis
  • 2 teaspoons grainy mustard
  • 1/2 cup 5% cream
  • sea salt and freshly ground black pepper to taste
  • 3 ounces Monterey Jack cheese shredded


  • Preheat oven broiler.
  • Heat the butter and oil in a large skillet over medium-high heat; add garlic and chicken and sauté until lightly browned; remove from pan and set aside.
  • To the same skillet over medium heat, add broth, chilies, mustard and cream; simmer until liquid is reduced and thickened, salt and pepper to taste.
  • Combine sauce and chicken in a lightly greased METAL baking pan (DO NOT USE GLASS BAKEWARE FOR BROILING!); top with cheese and broil to melt cheese.
  • *LEANNE’S NOTE: Partially freeze chicken for ease in cutting.


NUTRITION per serving: 407 Calories; 13g Fat; 63g Protein; 7g Carbohydrate; trace Dietary Fiber; 162mg Cholesterol; 611mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Points: 10
LC SERVING SUGGESTION: Steamed asparagus and a big green salad.
SERVING SUGGESTION: Add buttered corn on the cob.
KOSHER: Use additional oil instead of butter. Skip cream, use additional broth whisked with 1 teaspoon of cornstarch. Omit cheese OR use your favorite soy cheese.
GLUTEN FREE: Make sure broth, chilies, and mustard are gluten free.
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