ALAS DE ANGEL
Serving Size : 6

6 skinless, boneless chicken breast halves
3 tbs. butter
1 cup chicken broth
1 onion chopped
3 long green chiles, roasted and peeled (or 4 oz. canned), diced
1 or 2 jalapeños, diced
1 clove garlic, chopped
1 TBS flour
1/2 cup cream
Salt and pepper
1/2 tsp. dried oregano
1/2 cup shredded Monterey Jack cheese

Brown chicken lightly in half the butter. Place in single layer on baking dish. Add 1/2 cup broth, cover tightly and bake 20 minutes. Meanwhile, sauté onion in remaining butter until soft; add diced chiles and garlic. Cook for a couple of minutes. Stir in flour. Stir in broth and the broth from the breasts. Cook until thickened. Pour into a blender and puree until smooth. (Cover blender with a towel so it won't erupt.) Pour back into skillet and add cream, salt and pepper to taste, and oregano. Heat just to simmer, pour over chicken and top with cheese. Bake at 350°F. for 25 to 30 minutes until chicken is hot through and cheese glazed. Serves 6.