Chicken Picante - cooking recipe

Ingredients

4 skinless chicken breasts
1 (10 oz.) jar picante sauce
1 Tbsp. Worcestershire sauce
1 1/2 c. Cheddar cheese
2 Tbsp. olive oil
garlic powder to taste
chili powder to taste
dash of rosemary
salt and pepper to taste

Preparation

Butterfly chicken breasts or pound to even thickness, about 1/2-inch thick.
Season with salt, pepper, garlic powder, chili powder and rosemary.
Heat oil to medium-high in frypan and cook each side of chicken, about 1 minute.
Set chicken aside and keep warm.
In same pan, add picante and Worcestershire sauce.
Simmer until mixture is reduced in half.
On sheet pan, arrange chicken. Cover each piece with cooked picante mixture and top with cheese. Place under broiler until cheese bubbles and is brown.
Serve with yellow or Spanish rice.