Ingredients
3 tablespoons reduced-sodium soy sauce1 tablespoon Worcestershire sauce1/4 teaspoon garlic powder2 boneless skinless chicken breast halves (5 ounces each)1/2 cup sliced fresh mushrooms1/4 cup chopped onion4 teaspoons chopped seeded jalapeno pepper6 teaspoons butter, divided1/4 cup shredded pepper jack cheese1/4 cup shredded cheddar cheese
Preparation
In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside.
In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm.
Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.
