2 whole chicken breast, split, boned & skinned
1/4 tsp. garlic salt
2 tbsp. butter
1/2 c. sliced green onions, with tops (1/2" pieces)
1/2 c. chopped green peppers
1 c. Pace picante sauce
4 oz. pasteurized process cheese spread
2-3 c. hot cooked rice

Sprinkle chicken with garlic salt, heat butter in 10" skillet over medium heat. Add chicken, cook 5 minutes. Turn chicken over, add onions and green pepper, around edges of chicken, cook 5 minutes or until chicken is tender. Place rice on serving platter. Remove chicken from skillet and place over rice. Add picante sauce and cheese to skillet, cook and stir until cheese is melted and sauce is hot. Pour over chicken and rice.