4 boneless, skinless chicken breasts
1 onion, sliced, separated into rings
2 tbsp. butter
1 c. chopped tomato
1 c. green pepper, chopped
1/2 c. milk
1 1/2 tsp. dried oregano
1/2 tsp. black pepper
1/2 lb. Velveeta, cubed

Brown chicken with onion on all sides in butter in large skillet. Add tomatoes, green peppers, milk and seasonings; bring to a boil. Reduce heat; cover. Simmer 20 minutes or until chicken is tender. Uncover. Continue cooking 10 minutes. Remove chicken to platter; keep warm. Stir Velveeta into skillet until melted. Serve over chicken. 4 servings.