4 Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
4 oz Chilies, green, canned,
-- chopped, drained
3/4 c Cheese, Monterey Jack,
-- shredded
1 lg Garlic, clove, minced
1/2 ts Chili powder
2 tb Butter, unsalted
Lettuce, Romaine
4 tb Salsa, chunky style
Make a horizontal cut across each chicken breast to make a
pocket.
In a small bowl, mix the chilies, cheese, garlic, and chili
powder. Divide the cheese mixture into four equal portions and place
one portion in each chicken breast pocket; secure the chicken pockets
with wooden picks.
In large non-stick pan, place the butter and melt over medium
heat.
Add chicken to the melted butter and cook, turning, about 12
minutes, or until the chicken is brown and fork tender.
Arrange the lettuce and chicken on a large serving platter.
Spoon 1 tablespoon of salsa over each chicken breast.
