1/2 cup mayonnaise
1 (3 ounce) can whole green chile peppers
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon paprika
1/3 cup chopped green onions
1 (4 ounce) can chicken broth
1/2 cup Italian style salad dressing
6 (6 ounce) cans cream cheese, softened
4 slices American cheese cheese (optional)
In a small bowl, mix mayonnaise, peppers, garlic and salt. Reserving 1 teaspoon of the reserved pepper mixture for garnish.
Heat oil in a large nonstick skillet over medium heat. Saute the chicken in the oil for about 10 minutes, or until no longer pink. Clip meat with a fork, and remove from skillet.
Dredge chicken in mayonnaise mixture, then place in a colander or plop into a medium baking dish. Cover with foil and place shredded cheese on top.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until internal juices of chicken run clear.