Southwest chicken & cheese
Southwest Chicken Cheese Poultry Tex-mex
Last updated 6/12/2012 1:23:49 AM. Recipe ID 57077. Report a problem with this recipe.
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.
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