4ouncesbroiled mushroom pieces or fresh mushrooms sliced and sautéed in butter
1pound deli sliced Honey Ham
4ouncesMonterey Jack cheese4 slices
12ounces Mesquite Cooking sauce and Marinade
Instructions
Preheat oven to 350 degrees.
Pour the pineapple chunks with their juices into a large skillet and add the chicken breasts.
Cook over medium-high heat until the chicken is no longer pink in the center. Remove the chicken from the skillet and discard the juices.
Arrange the breasts in a large casserole. Pour the mesquite marinade over all the breasts. Evenly divide first mushrooms and then ham onto the top of each breast.
Top each breast with a thick slice of Monterey Jack cheese.
Bake in the oven at 350 degrees about 10 min. or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Recipe Tips
Need to thaw boneless skinless chicken breasts quickly? Place into a zip-topped bag, seal, and then place into a sink of water, they will thaw in no time at all.
Are the chicken breasts super large? Consider slicing in half on the horizontal axis.