Ingredients Jump to Instructions ↓

  1. 3 tablespoons reduced-sodium soy sauce

  2. 1 tablespoon Worcestershire sauce

  3. 1/4 teaspoon garlic powder

  4. 2 boneless skinless chicken breast halves (5 ounces each )

  5. 1/2 cup sliced fresh mushrooms

  6. 1/4 cup chopped onion

  7. 4 teaspoons chopped seeded jalapeno pepper

  8. 6 teaspoons butter, divided

  9. 1/4 cup shredded pepper Jack cheese

  10. 1/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm. Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted. Yield: 2 servings.


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