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Fiesta Smothered Chicken

Fiesta Smothered Chicken
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.
2 ServingsPrep/Total Time: 30 min.

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

  • 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.
© Taste of Home 2013

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Fiesta Smothered Chicken (continued)

Nutrition Facts: 1 serving (prepared with reduced-fat butter and reduced-fat cheddar cheese) equals 314 calories, 17 g fat (9 g saturated fat), 118 mg cholesterol, 488 mg sodium, 5 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013