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Fiesta Smothered Chicken Recipe

Fiesta Smothered Chicken Recipe

Topped with ooey-gooey shredded cheese, this tender skillet chicken looks great and tastes even better. You'll get a kick out of its jalapeno zip. —Teresa Jones, Ashdown, Arkansas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.