Salsa chicken with cheese

This stuff is so good! I serve this with rice or sometimes I slice up the cooked chicken breasts and we dump it into flour tortillas for burritos. Ice cold beer tastes great with this!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves
• 1 1⁄2 tablespoons butter
• 1 1⁄2 tablespoons  vegetable oil
• 1  medium onion, chopped
• 1  clove garlic, minced
• 2  stalks celery, thinly sliced
• 1 (4 ounce) can diced green chilies
• 1 (16 ounce) can stewed tomatoes
• 1⁄2 cup chicken broth
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon oregano leaves
• 1⁄2 teaspoon sugar
•  salt and pepper
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. Rinse chicken and pat dry; place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a mallet until about 1/4-inch thick.
2. Melt butter in oil in a wide frying pan over medium-high heat; add chicken, a portion at a time, without crowding; cook, turning after 2-3 minutes, until golden on the outside and no longer pink when slashed, about 4-6 minutes, total.
3. Transfer to an ovenproof platter and keep warm.
4. Add onion, garlic and celery to pan; cook, stirring, until onion is soft.
5. Add chiles, tomatoes and their liquid, broth, cumin, oregano and sugar; cook, uncovered, stirring frequently, until thickened, about 10 minutes.
6. Add any juices that have drained from the chicken, then season to taste with salt and pepper.
7. Pour sauce over chicken; sprinkle with cheese and broil 3 inches below heat until cheese is melted.