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1 small onion, chopped
1 clove garlic, minced
2 to 3 Tbsp. butter
2 lb. skinned chicken breast,
cut in 2-inch chunks
12 oz. can tomato sauce
1 (6 to 8 oz.) pkg. Monterey
Jack cheese, cut in
1/2-inch cubes
white rice
salt and pepper

Saute garlic and onion in butter, in a large frying pan,
medium-high heat. When onions are glazed (opaque), add chicken
and saute until all sides of chicken are white in color.
Sprinkle with salt and pepper. Reduce heat, add tomato sauce
and cover. Cook over low heat (barely bubbling) for 45 min-
utes, covered. Top with chunks of cheese, cover and cook 15
minutes, until cheese is melted. Serve over cooked rice.
Serves 6.

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