INGREDIENTS

Boneless, skinless chicken breast
Corn Tortillas
Can chopped chili
Grated Cheese
Chopped onion
Can of Cream of Chicken soup
Olive oil
Chili powder
Garlic salt
Onion salt
Salt
Pepper

INSTRUCTIONS
Put the chicken in the oven and bake it until it is cooked through (350 degrees about 30 min)

While the chicken bakes. Sauté the onion and chili in a small amount of olive oil just until the onion becomes transparent. Remove from pan and set aside. (You will use this pan to put the chicken in and season it later.)

Put the soup and a can of water in a saucepan and get it just warm

When the chicken is cooked through, cut it in cubes and put it in the pan you used to sauté the onion and chili. Use the seasonings listed, season to taste and toss the chicken in the pan until completely coated

ASSEMBLY
Dip the tortillas one at a time in the soup and place them in a casserole dish until you cover the bottom. Follow that with a layer of cubed chicken, a layer of onion and green chili and a layer of cheese.

Layer tortillas, chicken, chili and onion, and cheese until you have at least 3 layers. Sprinkle the top with cheese and pour the rest of the soup over the top

Bake 350, 30 minutes or until cheese melts.

When I made it for you, I took the cheese out.

Serves: 4 servings

Ingredients

• 4 skinless and boneless chicken breasts (I fry mine just a minue to brown and then bake)
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.