Chicken Mexicana

• 2 boneless chicken breasts
• 1/4 tsp. garlic salt
• 2 Tbsp. butter
• 1/2 c. sliced green onions (with tops)
• 1/2 c. green bell pepper, chopped
• 2 to 3 c. hot cooked rice
• 1 c. Pace picante sauce
• 4 oz. pasteurized processed cheese, diced

1. Sprinkle chicken with garlic salt.
2. Melt butter over a medium heat.
3. Add chicken; cook for 5 minutes.
4. Turn chicken over; add onion and pepper around the edge of the skillet.
5. Cook 5 minutes more or until chicken is tender.
6. Place rice on serving platter; arrange chicken and the vegetables on the rice.
7. Keep warm.
8. Add picante sauce and the cheese to the skillet.
9. Cook and stir until the cheese is melted and sauce is hot.
10. Pour cheese sauce over chicken and vegetables.
11. Garnish as desired.
12. Serve with additional picante sauce.

chicken breasts, garlic salt, butter, green onions, green bell pepper, rice, picante sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428145 (may not work)