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Cheesy Mexican Chicken
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1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
4 skinned and boned chicken breast halves
1 tablespoon butter or margarine
1 (4.5-ounce) can diced green chiles
1 cup (4 ounces) shredded Monterey Jack cheese
Paprika (optional)
Combine first 4 ingredients; sprinkle evenly over chicken.
Melt the butter in a large skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove from heat; top evenly with chilies and cheese. Cover and let stand 2 to 3 minutes or until the cheese melts. Sprinkle with paprika, if desired.
8.94 total carbs 4 Servings 2.23 carbs per serving
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