6 oz. boneless skinless chicken breasts
1 slice rye bread
4 oz. butter
1 oz. cajun seasoning
2 oz. sliced zucchini
2 oz. sliced mushrooms
2 oz. sliced onions
3 oz. Monterey Jack cheese
4 oz. salsa

Heat fry pan with 2 ounces butter. Brown slice of rye bread on both sides. Remove and set aside.

Saute chicken in pan and sprinkle cajun seasoning during cooking.

In a separate pan saute off onions, mushrooms and zucchini in remaining 2 ounces butter in that order. Add the salsa to vegetables and remove fro the heat.

Place chicken on a pan when cooked on top of the slice of rye bread. Spoon the vegetable mixture on top and place cheese on top. Brown under grill. Serve.