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4 boneless skinless chicken breasts 2 tablespoons fresh lime juice 1 teaspoon cumin 1/4 cup chopped fresh cilantro 2 teaspoons corn oil 1 cup chopped roasted peeled green chiles 1 can grated Monterrey Jack Cheese Marinate the chicken breasts in lime juice, cumin, and half of the chopped cilantro for 20-60 minutes. Heat the corn oil in a large non-stick skilllet over high heat. When the oil is very hot, saute` the diced onions and cook until they start to brown on the edges. Add the green chiles and cook another minute until the mixture is vary hot. Push the onions mixture to the outher edges ofr the pan and add the chicken breasts top side down. Pour remaining marinade on top of them and add salt to taste. Cook and then turn over. Reduce heat to medium low. Cover the pan and cook until almost done. Cover breasts with grated cheese and turn off the heat. Let pan sit until the cheese in melted. Serve the breast on top of the onion and chile mixture and sprinkle with additional cilantro. |