1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1 pound skinless, boneless chicken breast halves
1/2 cup fresh mushrooms, sliced
1 cup shredded Monterey Jack cheese
Heat oil in large skillet over medium heat. Slice green pepper into small pieces and stir into mustard.
Place bell pepper into foil-lined plate in skillet; flip, and place peppers side down in melted oil. Heat skillet over medium heat. Dip chicken pieces in Worcestershire sauce, and place into pan with green pepper mixture. Add mushrooms and Monterey Jack cheese. Continue cooking approximately 5 minutes, until chicken is cooked through. Serve hot.
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