2 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise
1/4 cup milk
1/4 cup minced red bell pepper
2 tablespoons minced jalapeño pepper
1 tablespoon lemon juice
3/4 teaspoon salt
3/4 teaspoon TABASCO brand Pepper Sauce
Finely chop chicken breast halves. In 12-inch skillet, over medium-high heat, in hot oil, cook chicken until tender and golden on all sides, stirring frequently. In a medium bowl, stir cream cheese, mayonnaise, milk, red pepper, jalapeño pepper, lemon juice, salt, TABASCO® Sauce and cooked chicken until well blended.
Preheat oven to 375°F. Spoon chicken mixture into heat-safe crock or small casserole. Bake 20 minutes or until mixture is hot and bubbly. Serve with crisp crackers or pita triangles.
1 tablespoon olive oil
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise
1/4 cup milk
1/4 cup minced red bell pepper
2 tablespoons minced jalapeño pepper
1 tablespoon lemon juice
3/4 teaspoon salt
3/4 teaspoon TABASCO brand Pepper Sauce
Finely chop chicken breast halves. In 12-inch skillet, over medium-high heat, in hot oil, cook chicken until tender and golden on all sides, stirring frequently. In a medium bowl, stir cream cheese, mayonnaise, milk, red pepper, jalapeño pepper, lemon juice, salt, TABASCO® Sauce and cooked chicken until well blended.
Preheat oven to 375°F. Spoon chicken mixture into heat-safe crock or small casserole. Bake 20 minutes or until mixture is hot and bubbly. Serve with crisp crackers or pita triangles.
