Chicken Mexicana - cooking recipe

Ingredients

2 whole chicken breasts, split, skinned and boned
1/4 tsp. garlic salt
2 Tbsp. butter or margarine
1/2 c. sliced green onions with tops (1/2-inch slices)
1/2 c. chopped green bell pepper
2 to 3 c. hot, cooked rice
1 c. Pace picante sauce
4 oz. pasteurized process cheese spread, diced
additional Pace picante sauce

Preparation

Sprinkle chicken with garlic salt.
Melt butter in a large skillet over medium heat; add chicken.
Cook 5 minutes.
Turn chicken over; add green onions and green pepper around edge of skillet.
Cook 5 minutes more or until chicken is tender.
Place rice on serving platter.
Remove chicken and vegetables from skillet and arrange over rice.
Keep warm.