Title: Southwest chicken & cheese
 Categories: Poultry, Cheese, Tex-mex
      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.