You’ll need:
3 chicken breast
2 cups Mexican mozzarella shredded
1/2 cup Heavy cream
1/2 cup chicken broth
2 tbsp flour
Olive oil
Salt/ pepper
4 jalapeños sliced
3 cloves garlic minced
Cherry tomatoes
Sour dough bread
Basil and oregano dried
Garlic salt
First slice chicken into thin pieces and salt and pepper. Drizzle olive oil into hot cast iron skillet and add sliced chicken. Brown chicken about 5 mins. Move chicken to side of pan and add minced garlic sliced jalapeños and tomatoes let cook in juices for 2 minute or until garlic is translucent and jalapeños start to soften. Remove chicken and veggies from pan and set aside. In same skillet add a little more olive oil and flour and make into a rue. Then add in chicken broth and heavy cream. Bring to a boil add salt and pepper to taste them drop in the cheese and mix until melted. Pour chicken and veggies back into pan and mix well. Next tKe a sheet pan and turn oven on to 425. Place sour dough bread on and drizzle with olive oil and sprinkle basil, oregano and a little garlic salt on top of bread. Place into oven until golden brown. To serve place toast on plate and add chicken to top. Top with fresh cilantro, cherry tomatoes and sliced jalapeños. Enjoy!