Light Style Chicken Mexicana - cooking recipe

Ingredients

2 whole chicken breasts, split, boned and skinned
1/4 tsp. garlic salt
2 tsp. margarine
1/2 c. sliced green onions with tops
1/2 c. chopped green pepper
3/4 c. Pace
4 oz. light pasteurized process cheese product, diced
2 c. hot cooked rice
1/4 c. chopped cilantro

Preparation

Sprinkle chicken with garlic salt.
Heat margarine in skillet. Add chicken; cook 5 minutes.
Turn chicken over.
Add onions and green pepper around edges of chicken.
Cook 5 minutes.
Place rice on serving platter.
Remove chicken from skillet and place over rice; keep warm.
Add Pace and cheese to skillet.
Cook and stir until cheese is melted and sauce is hot.
Pour over chicken and rice; sprinkle with cilantro.
Serve with additional Pace.