Mexican Chicken Somis

• 6 to 8 boneless skinned chicken breasts
• 6 to 8 slices Swiss cheese
• 2 medium sized onions, chopped
• 1 Tbsp. margarine
• 1 tsp. cumin
• 1 tsp. cinnamon
• 1 (28 oz.) can enchilada sauce
• salt and pepper
• 1 large can whole green chilies
• 2 Tbsp. oil
• 1 Tbsp. oregano
• 2 tsp. paprika
• 2 tsp. brown sugar
• 1/4 c. creamy peanut butter

1. Pound chicken breasts thin.
2. Put in microwave dish; cover and cook at half power 3 1/2 minutes, turning several times.
3. (Chicken will not be cooked.)
4. In large pan on stove, saute onions in 2 tablespoons oil (add margarine if needed).
5. Add oregano, cumin, paprika, cinnamon and brown sugar.
6. Stir well.
7. Add enchilada sauce and simmer 10 minutes.
8. Add salt to taste and peanut butter. Cook on low heat 5 minutes, stirring frequently.
9. Place chicken in large baking dish.
10. Salt and pepper.
11. Place a slice of cheese and whole green chilies over that.
12. Spread sauce over breasts. Bake 25 minutes at 400u0b0, basting halfway through.
13. Serve extra sauce on the side.

chicken breasts, swiss cheese, onions, margarine, cumin, cinnamon, enchilada sauce, salt, green chilies, oil, oregano, paprika, brown sugar, peanut butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008710 (may not work)