Ingredients Jump to Instructions ↓

  1. 2 tb Butter, divided

  2. 1 md Onion, diced

  3. 8 oz Fresh mushrooms, sliced

  4. 2 md Anaheim green chili *

  5. 1 md Red Jalapeno pepper *

  6. 4 Boneless chicken breasts,

  7. -pounded flat (1 1/2 lb)

  8. Salt to taste

  9. Ground black pepper to taste

  10. 4 sl Provolone cheese

Instructions Jump to Ingredients ↑

  1. * Note - use any combination of red and green chilis, hot or mild, to suit your own taste, but use both colors.

  2. 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.

  3. In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.

  4. Add onion mixture. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes.

  5. 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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