Mexicana Chicken - 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. picante sauce
4 oz. pasteurized process cheese spread, diced
additional picante sauce

Preparation

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