This recipe comes from “Bear Walla” a restaurant that was operating in the Anderson Valley of California in the 70’s, recreated by my Step-Mother-In-Law who shared it with me.
4 boneless skinless chicken breast
8 large mushrooms sliced thinly
1 lg can diced green chilies
4 slices of Jack cheese
2 T olive oil
1/2 t pepper
1/2 t celery salt
1/2 t seasoning salt
Season breasts with pepper, celery salt, and seasoning salt. Heat oil in skillet. Brown chicken in skillet. You can either sauté the mushrooms while browning the chicken (which I do) or remove the chicken and then sauté mushrooms.
Place chicken in baking dish (individual or one large enough for all breasts) top with sautéed mushrooms, the green chilies and Jack cheese.
Bake in 350° oven for 20 minutes or until cheese is bubbly.