• 4 ea 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.

“Chicken Cookery” – 1994

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