Chicken Mexicana - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/4 teaspoon garlic salt
2 tablespoons butter or 2 tablespoons margarine
1/2 cup green bell pepper, chopped
1/2 cup green onion, sliced
1 cup picante sauce
4 ounces cheese spread, diced
2 -3 cups rice, cooked (hot)
1/4 cup fresh cilantro, chopped

Preparation

Sprinkle chicken with garlic salt.
Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
Add picante sauce 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 picante sauce.