Tuesday, September 23, 2014

Fiesta Smothered Chicken


    • 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


Combine the soy sauce, Worcestershire sauce and garlic powder in a large resealable plastic bag.  Add the chicken. 

Seal bag and coat the chicken; set aside.

Saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender in a large nonstick skillet coated with cooking spray. Remove and keep warm.

Drain and discard marinade. 

Place drained chicken in remaining butter in the same skillet.  Cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. 

Spoon vegetable mixture over chicken breasts.  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.

Originally published as Fiesta Smothered Chicken 
in Cooking for 2 Spring 2009, p28

1 comment:

Catherine said...

Dear Gina, This looks soooo good and comforting. Blessings dear, Catherine xo

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