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Fiesta Smothered Chicken

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.
  • Makes
    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

  • 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 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 each: 314 calories, 17g fat (9g saturated fat), 118mg cholesterol, 488mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 37g protein.
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