---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Cheese, Tex-mex
       Yield: 4 servings
       2 tb Butter, divided
       1 md Onion, diced
       8 oz Fresh mushrooms, sliced
       2 md Anaheim green chili *
       1 md Red Jalapeno pepper *
       4    Boneless chicken breasts,
            -pounded flat (1.5 lb)
            Salt to taste
            Ground black pepper to taste
       4 sl Provolone cheese
   * Note - use any combination of red and green chilis,
   hot or mild, to suit your own taste, but use both
     Melt 1 tablespoon butter in a small pan over medium
   heat. Add onion, mushrooms and chilis; cook covered
   until softened. Do not drain. Set aside. Season
   chicken breasts with salt and pepper.
     In a large skillet, pan-fry chicken in remaining 1
   tablespoon of butter for about 10 minutes, until
   white, tender and semi-browned. Add onion mixture. Do
   not drain juices. Cover and simmer until juices
   bubble, about 5 minutes.
     Place a slice of cheese on top of each chicken
   breast and cover pan until cheese is melted, about 1