Smothered Green Chili Pepper Chicken

• 6 boneless skinless chicken breasts (4-6 oz each)
• 1 tablespoon fresh lime juice (about 1/2 lime)
• 3 tablespoons low-sodium taco seasoning
• 12 canned whole green chilies, drained (I used jarred Pepperoncini for mine and whole canned jalapenos for my husband)
• 1/2 cup shredded lowfat mozzarella cheese

1. Preheat oven to 400u0b0.
2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken.
3. Sprinkle evenly with taco seasoning.
4. Slice chiles lengthwise, cutting to, but not through, other side; open flat.
5. Place 2 chiles over each chicken breast. For larger breasts, use enough chilies to cover completely.
6. Cover dish with foil; bake at 400u0b0 for 30 minutes.
7. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts. If you want to brown the cheese, turn your oven to broil for the last 5-7 minutes but watch carefully because it can burn quickly.

chicken breasts, lime juice, taco, green chilies, shredded lowfat mozzarella cheese

Taken from www.food.com/recipe/smothered-green-chili-pepper-chicken-475936 (may not work)