Southwest chicken and cheese

Yield: 4 servings

Measure Ingredient
2 tablespoons Butter, divided
1 medium Onion, diced
8 ounces Fresh mushrooms, sliced
2 mediums Anaheim green chili *
1 medium Red Jalapeno pepper *
4 Boneless chicken breasts, pounded flat (1.5 lb)
Salt to taste
Ground black pepper to taste
4 slices Provolone cheese

* Note - use any combination of red and green chilis, hot or mild, to suit your own taste, but use both colors.

Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis; cook covered until softened. Do not drain. Set aside. Season chicken breasts with salt and pepper.

In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.

Add onion mixture. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes.

Place a slice of cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.

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