| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Poultry, Cheese, Tex-mex |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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