Subj:  Southwest Chicken and Cheese
From:  EBWATERS

Southwest Chicken and Cheese

2 tbsp. butter, divided
1 medium sized onion, diced
8 oz. frsh mushrooms, sliced
3 medium sized red and green chiles
(hot and mild, diced -Anaheim, jalapenos)
4 boneless chicken breasts, pounded flat
salt and black pepper to taste
4 slices provolone cheese

 Melt 1 tbsp. butter in a small pan over medium heat. Add onions, mushrooms, and
chiles and cook, covered, until softened. Do not drain. Set aside. Season chicken breasts
with salt and pepper. In a large skillet, pan fry the chicken in remaining 1 tbsp. butter
about 1o minutes or until white, tender, and semi-browned. Add onion mixutre. Do not
draine juices Cover and simmer until bubbly - about 5 minutes. Place a slice of cheese on
top of each breast and cover pan until cheese is melted, or about 1 minute. Makes 4
servings
To lighten recipe, use only 1 tbsp. butter in a nonstick pan and use nonfat cheese.