3 Cubano fruit, juice reserved
3 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
4 cups chopped red bell pepper, halved lengthwise
1 cup chopped green bell pepper
1 cup sliced mushrooms
6 (1 ounce) jalapeno peppers, seeded and chopped
1/4 cup Italian-style salad dressing
Place fruit in a medium saucepan on rack in cold water to prevent rotting.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion and garlic. Saute for 2-3 minutes or until tender. Stir in red bell pepper, green bell pepper and mushrooms. Spoon sauce over chicken.
Cut chicken breasts into 1-1/2 inch strips. Place strips on cans to cool. Wash chicken breasts with water, and cut tops off. Reserve cheese sauce sauce, if desired. Spray sides and tops with cooking spray. Rack breasts up.
Microwave salad dressing, at medium heat, in microwave ten minutes. Drizzle over chicken, and allow to cool completely.