4 whole chicken breasts, skinned, boned, halved
Salt & pepper to taste
1/2 c. flour
1/2 c. butter, divided
1/2 c. chopped onion
1 clove garlic, minced
8 oz. mushrooms, chopped
2 tbsp. flour
1 tsp. salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white wine
1 avocado, mashed
1 1/2 c. grated Monterey Jack cheese, divided
1/4 c. chopped green chilies

Place chicken between 2 sheets of waxed paper, pound 1/4 to 1/2 inch thick. Sprinkle salt, pepper and flour.

Saute breasts in 1/4 cup hot butter until almost done. Remove and set aside.

Add remaining 1/4 cup butter to pan - saute onion, garlic and mushrooms slowly until cooked. Stir in flour, salt, pepper and chicken stock and wine. Cook slowly until thickened.

Stir in mashed avocado and 1/2 cup cheese. Arrange breasts in glass baking dish. Top with sauce, remaining cheese and green chilies. Bake at 350 degrees for 10 minutes.