Charles (Chuck) Kensinger

Ingredients:

Chicken breast

Sliced Cheese

Salsa

Oil

Directions:

Notice something different about this recipe. There are no quantities. These depend on the number of servings you need and your other preferences. For my wife and I, we use one large boneless skinless chicken breast. Split it in half to make the slices thinner for cooking.

Put a tablespoon of oil in a skillet and season to your taste, and fry the breast pieces for about four minutes on each side. No need to bread them. Brown them as you wish. Check to make sure they are cooked through.

Add two tablespoons of salsa to the top of each breast. Layer your cheese over the salsa and allow it to melt a little. We use a slice of provolone with a top layer of American or cheddar cheese. Use the ones that you like or that you have.

That is the great part of this dish. Customize the quantities, flavors, and side dishes to provide what you enjoy. We serve rice, noodles, or whatever we are in the mood for. I have shared our fried rice and will provide other choices that we use in future columns. Enjoy.

©Copyright 2026 by Charles Kensinger