Southwest chicken & cheese
Yield: 4 Servings
Ingredients:
- 2 tb Butter divided
- 1 md Onion diced
- 8 oz Fresh mushrooms sliced
- 2 md Anaheim green chili *
- 1 md Red Jalapeno pepper *
- 4 Boneless chicken breasts -pounded flat (1.5 lb) Salt to taste Ground black pepper to taste
- 4 sl Provolone cheese
Instructions:
* 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.
