Southwest Chicken & Cheese
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
divided |
|
| 1 | medium |
onions
diced |
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 2 | medium |
green chili peppers
|
*
|
| 1 | medium |
jalapeño pepper
red |
*
|
| 4 | each |
chicken breasts
boneless, pounded flat |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 4 | slices |
provolone cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
divided |
|
| 1 | medium |
onions
diced |
|
| 231.2 | ml/g |
mushrooms
fresh, sliced |
|
| 2 | medium |
green chili peppers
|
*
|
| 1 | medium |
jalapeño pepper
red |
*
|
| 4 | each |
chicken breasts
boneless, pounded flat |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 4 | slices |
provolone cheese
|
|
Directions
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.
