3 tbsp reduced sodium soy sauce
1 tbsp Worcestershire sauce
1/4 tsp garlic powder
2 boneless skinless chicken breast halves (5 oz each)
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
4 tsp chopped seeded jalapeno pepper
6 tsp butter, divided
1/4 cup shredded pepper jack cheese
1/4 cup shredded cheddar cheese
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 tsp 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 juices run clear. Spoon vegetable mixture over each chicken breast, sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.
Makes 2 servings
1 breast, prepared with reduced fat butter and reduced fat cheddar cheese
Cal 314; fat 17; fiber 1
I was kinda disappointed in this recipe. Don't get me wrong, it was very good, yet it seemed to be missing something. I had a hard time to get my chicken to cook, so I ended up throwing the lid on the skillet and putting it in the oven. When the chicken was finally done, I put the sauteed veggies on top and added the cheese, put the lid back on and turned the burner on, long enough to melt the cheese. Worked out really well. I had more veggies than chicken, so there was a lot of veggies, but the breasts were fairly large size.
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