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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Topped with ooey-gooey shredded cheese, this tender skillet chicken from Teres Jones of Ashdown, Arkansas looks great and tastes even better. You'll get a kick out of its jalapeno zip. Ingredients:
3 tablespoons reduced-sodium soy sauce |
1 tablespoon worcestershire sauce |
1/4 teaspoon garlic powder |
2 boneless skinless chicken breast halves (5 ounces each) |
1/2 cup sliced fresh mushrooms |
1/4 cup chopped onion |
4 teaspoons chopped seeded jalapeno pepper |
6 teaspoons butter, divided |
1/4 cup shredded pepper jack cheese |
1/4 cup shredded cheddar cheese |
Directions:
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.
2. 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.
3. 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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