Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter - divided

  2. 1 tablespoon 15ml Onion - diced (medium)

  3. 8 oz 227g Fresh mushrooms - sliced

  4. 2 oz 56g Anaheim green chili(medium)

  5. 1 oz 28g Red jalapeno pepper(medium)

  6. 4 Boneless chicken breasts - pounded flat

  7. 1 1/2 lb Salt to taste Ground black pepper to taste

  8. 4 Provolone cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


Send feedback