Southwest Chicken And Cheese Recipe - Cooking Index
2 tablespoons | 30ml | Butter - divided |
1 tablespoon | 15ml | Onion - diced (medium) |
8 oz | 227g | Fresh mushrooms - sliced |
2 oz | 56g | Anaheim green chili * (medium) |
1 oz | 28g | Red jalapeno pepper * (medium) |
4 | Boneless chicken breasts - pounded flat (1.5 lb | |
Salt to taste | ||
Ground black pepper to taste | ||
4 | Provolone cheese |
* Note - use any combination of red and green chiles, 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 chiles; 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.
Source:
Cooking Light, Jul/Aug 1994, page 75
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