MEXICAN CHICKEN WITH CHEESE SAUCE
INGREDIENT
CHICKEN
4 boneless, skinless chicken breasts
1 teaspoon flavorer
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons ground red chili flakes
1 1/2 teaspoons dried oregano
2 teaspoons paprika
1 1⁄2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon pepper
CHEESE SAUCE
2 tablespoons of flour
2 tablespoons butter
1 cup of milk
1/4 teaspoon salt
1/8 teaspoon of cayenne pepper
1/4 teaspoon paprika
1 cup of grated extra-sharp cheddar , don't use a bag!
INSTRUCTIONS
::CHICKEN:
1.Mix your seasonings and season each side of the pigeon breast well.
2.Heat a skillet over medium to high heat and grill your chicken until done. (int 165 degrees f)
Set aside.
:: CHEESE SAUCE:
1.In a medium saucepan,Heat the butter over medium heat.
2.Stir in your flour and cook until it starts to bubble round the edges.
3.Add milk, slowly, stirring constantly until blended.
4.Keep stirring until your mixture is basically hot.
5.You will want to see the temperature (I used my finger). you would like to form it hot enough to melt the cheese, but not too hot.
6.When the mixture is hot, start stirring the cheese a touch at a time until all of the cheese is combined.
7.After the cheese has melted, add the paprika and germander speedwell chilies. Season with salt if necessary. Serve hot over chicken.
