Southwest Chicken And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Tex-Mex | Cheese, Poultry, Tex-mex | 4 | Servings |
INGREDIENTS
| 2 | T | Butter, divided |
| 1 | Onion, diced | |
| 8 | oz | Fresh mushrooms, sliced |
| 2 | Anaheim green chili * | |
| 1 | Red Jalapeno pepper * | |
| 4 | Boneless chicken breasts | |
| pounded flat 1.5 lb | ||
| Salt to taste | ||
| Ground black pepper to taste | ||
| 4 | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 88.4mg
Sodium: 141.1mg
Potassium: 445mg
Carbohydrates: 4.5g
Fiber: 1.1g
Sugar: 2.3g
Protein: 28.8g