2 boneless, skinless chicken breasts (6-8 oz each)

4 oz chorizo

4 oz Monterey jack cheese

4 white mushrooms, sliced

1/8 cup onion, chopped

1 tablespoon butter


Melt butter in a skillet and sauté onion & mushrooms until tender, add chorizo and cook until done.

Pre-heat grill to medium-high heat. Grill chicken breast turning once, 5-6 minutes per side.

Let chicken rest 5 minutes, then slice and top with chorizo mixture and jack cheese.