BROILED GREEN CHILIE AND CHEESE CHICKEN BREAST

This is a colorful easy recipie for 2-4, serve it with spanish rice and a limeaid or margaritas to spice things up;) IT COOKS UP FAST SO SIDE DISHES SHOULD BE MADE FIRST. 

2 to 4 boneless, skinless chicken breast

1 can whole greenchilies; RESERVE the juice

2 slices sharp cheddar cheese per chicken breast

1 tomato sliced

dash or two of black pepper to taste

Your oven shelf with broiler pan on it should be 5 to 6 inches from heat source for broiling chicken. Normally skin is left on to keep chicken from drying out, but for this dish we are using the juice from the green chilies as a marinade to help prevent dry meat. So, open can and set chilies aside, place breast in a dish and pour the juice over them and let sit for 5 to 8 minutes. Then remove the breast and place on broiler pan.

Slice the cheddar cheese and place 2 on each breast like in the shape of an x to sit nicely on top of the meat. Preferably you want a whole chili per chicken breast, but if you don’t have enough in can slice them in half. Place the chili ontop of the cheese slices. Slice the tomato and place one round slice ontop of the chilies per chicken breast. sprinkle black pepper over each one. Now broil the chicken until golden, should only take 5 -8 minutes but watch closley you dont want to overcook. . if you worried about dryness you can cook chicken breast in microwave for 4 minutes before broiling with out the layers of cheese etc. after microwaving then place the layers on top of breast and broil till golden. The juice frorm the chilie and tomatoe slice lend a delicious flavor to the chicken while the cheddar cheese helps mellow out the spicy flavor a bit.