Chicken Picante

• 4 skinless chicken breasts
• 1 (10 oz.) jar picante sauce
• 1 Tbsp. Worcestershire sauce
• 1 1/2 c. Cheddar cheese
• 2 Tbsp. olive oil
• garlic powder to taste
• chili powder to taste
• dash of rosemary
• salt and pepper to taste

1. Butterfly chicken breasts or pound to even thickness, about 1/2-inch thick.
2. Season with salt, pepper, garlic powder, chili powder and rosemary.
3. Heat oil to medium-high in frypan and cook each side of chicken, about 1 minute.
4. Set chicken aside and keep warm.
5. In same pan, add picante and Worcestershire sauce.
6. Simmer until mixture is reduced in half.
7. On sheet pan, arrange chicken. Cover each piece with cooked picante mixture and top with cheese. Place under broiler until cheese bubbles and is brown.
8. Serve with yellow or Spanish rice.

chicken breasts, picante sauce, worcestershire sauce, cheddar cheese, olive oil, garlic, chili powder, rosemary, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726039 (may not work)