Everything about this recipe sounds great, right? Well it was. I added in corn because I had leftover in the fridge. I should have tested my jalapeno because it was crazy hot! Overall everyone enjoyed this dish.
- 4 chicken breasts
- 1 red bell pepper
- 3 jalapeños
- 1 onions
- 1 garlic clove
- 1 cup grated cheddar
- 2 tbsp oil
- 2 oz butter
- 3 tbsp flour
- 1 1/2 cup milk
- 1/2 tsp mustard powder
If your jalapeños are spicier, use 2 of them. Remove the seeds and membranes and chop them up.
Slice the onion in half-rings. Slice the bell pepper in rings. And grate the garlic.
Place the chicken breasts in an oven dish and season them with a generous amount of salt and pepper.
Heat the oil and lightly sauté the vegetables. Keep them moving around. As soon as the peppers get pliable, divide them over the chicken.
Put the chicken in the oven and bake at 350F (175C) for 20 minutes.
Mix the flour and mustard powder.
Heat the butter. Add the garlic to the butter and give it a few seconds before adding the flour. Keep stirring the roux while you cook it for 2 minutes.
Pour in the milk and stir like a madman.
Season the sauce with 1/2 a tsp salt (you can add more later) and a good pinch of pepper. And this is what elevates the sauce; a dash of nutmeg. Literally a dash.
Melt the cheese into the sauce and check the seasoning.
After those 20 minutes are up, you crank up the oven (475C – 250C) and pour the sauce all over the chicken.
Pop the chicken back into the oven for another 10 minutes, until the chicken is tender and the sauce is bubbly hot and golden brown.
We ate ours over rice.