1 (5 oz.) chicken breast
1 tsp. ground chipotle pepper (canned)
1 tbsp. chopped green chiles (canned)
1 (1 oz.) slice of pepper jack cheese (cut in half diagonally)
3 slices avocado (1/4-inch slices)
2 slices tomato (1/4-inch slices)
1/4 cup shredded Monterey Jack cheese
1 tbsp. olive oil
1 tsp. minced cilantro or parsley (optional)

Preheat oven to 275°F.

Lay chicken breast between 2 sheets of saran wrap and pound it out to an even thickness (careful not to tear the chicken breast).

Rub 1 teaspoon of ground chipotle pepper on both sides of chicken breast, let rest for 30 to 40 minutes.

Heat 1 tablespoon oil in skillet over medium heat, place marinated chicken in skillet and cook for about 5 to 6 minutes per side until brown and chicken is at 170°F.

Remove chicken from skillet and place in oven proof dish.

Place half a slice of pepper jack cheese on cooked chicken breast, 1 tablespoon chopped green chiles spread over cheese, 2 or 3 avocado slices, 2 tomato slices on top of avocado then the other triangle of pepper jack cheese and the 1/4 cup of Monterey jack cheese.

Place in oven and bake until cheese is melted.

Just before serving, sprinkle minced cilantro over cheesy chicken.

Serve.

Makes 1 serving.

Submitted by: Georgina J. McKee