1/4 c. olive oil
4 lg. boneless chicken breast halves
1 (7 oz.) can whole green chilies, cut into 1/2-inch wide strips
1 c. whipping cream
1 tbsp. chopped fresh parsley
1 tsp. pepper
1/2 tsp. salt
1/2 c. grated Swiss cheese

Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes.

Transfer chicken to 9x13-inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. May be served over rice.