Hall of Fame Salsa

Chicken Zordani

4 Skinless, boneless chicken breasts

2 Poblano peppers-seeded and cut julienne style

½ cup-Olive Oil

½ cup-Mike Ditka’s Hall of Fame Hot Salsa (or substitute with Mild, Roasted Garlic or Tequila Roasted Chili Pepper Salsa)

1 cup-Chihuahua cheese-divided equally

1 cup-chopped fresh cilantro

In a zip lock bag place chicken breast, cilantro and olive oil. Shake thoroughly and marinate for 30 minutes.

Sauté julienne poblano peppers until tender. Set aside.

Grill chicken.

Just before removing from grill add 1/8 cup Mike Ditka’s Hall of Fame Hot Salsa on top of each chicken breast. In the following order-top the salsa with cheese and poblano peppers. Heat until cheese is melted. Serve and enjoy!