Title: Southwest Chicken and Cheese
Categories: Poultry Cheese Tex
Yield: 4 Servings
| 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 |
* 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.