Fiesta Smothered Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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3 tablespoons reduced-sodium soy sauce
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1 tablespoon Worcestershire sauce
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1/4 teaspoon garlic powder
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2 boneless skinless chicken breast halves (5 ounces each)
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1/2 cup sliced fresh mushrooms
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1/4 cup chopped onion
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4 teaspoons chopped seeded jalapeno pepper
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6 teaspoons butter, divided
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1/4 cup shredded pepper jack cheese
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1/4 cup shredded cheddar cheese
Directions
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1.
In a large shallow dish, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Turn to coat; set aside.
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2.
In a large nonstick skillet, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm.
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3.
Drain chicken, discarding marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a 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.
Nutrition Facts
1 serving: 383 calories, 24g fat (14g saturated fat), 138mg cholesterol, 481mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 36g protein.
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