2 whole chicken breasts, halved
1 tbsp. butter
1/3 c. sour cream
1 canned green chilies, drained & finely chopped
1/2 c. Monterey Jack (shredded)
Avocado slices

Place chicken breast between 2 sheets of wax paper, pound to 1/2-1/4 inch thick. In large skillet heat butter over medium-high heat, add 1/2 chicken and saute about 3 minutes each side. Remove chicken and place on foil lined broiler tray. Saute remaining chicken.

In small bowl mix sour cream, green chili and cheese until well mixed, then spread 1 rounded tablespoon on each chicken piece. Broil 5 minutes in preheated broiler. Garnish with avocados. Makes 4 servings.