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Southwest Chicken And Cheese
Yields: 4 serving(s)
Ingredients
- 2 tablespoon(s) butter, divided
- 1 medium onion, diced
- 8 ounce(s) fresh mushrooms, sliced
- 2 medium 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 slice(s) provolone cheese
Directions
- * 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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