Preparation

Prepare the ingredients. Slice the red onion (¼ onion), mince the garlic (1 clove), and chop the basil (2 Tbsp). Roast the Hatch chiles (2 chiles) over an open flame or under a broiler until the skin blisters and blackens. Let them cool, then peel, remove the seeds, and chop them.

Cook the chicken. Heat a skillet over medium heat and melt half of the butter (1 Tbsp). Season the chicken breast (6 oz) with salt and black pepper to taste. Sear the chicken for about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Sauté the onions and Hatch chiles. In the same skillet, melt the remaining butter (3 ½ tsp). Add the diced red onion (¼ onion) and cook until softened, about 2 minutes. Stir in the minced garlic (½ clove), chopped Hatch chiles (2 chiles), dried oregano (½ tsp), and coriander (¼ tsp). Cook for another minute until fragrant.

Return chicken to skillet. Slice or dice the cooked chicken and return it to the skillet. Stir to coat the chicken in the sautéed mixture, letting it absorb the flavors for about 1-2 minutes.

Add the cheese and herbs. Sprinkle the shredded mozzarella cheese (3 oz) over the chicken mixture. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes. Once the cheese is gooey and fully melted, stir in the fresh basil (2 Tbsp).

Garnish and serve. Remove from heat and give everything a final stir. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!