This is a great healthy easy dinner for a weeknight. It more or less cooks itself, with a little help from you.

Monterrey-Pepper Jack Chicken  

3-4 medium sized Chicken breasts-rib bone & skin on (this makes it extra juicy)

1 large ripe Avocado

1 quart Mushrooms-(Baby Portabellas)-sliced)

2 small cloves fresh Garlic-smashed (for mushrooms)

3 medium sized fresh Garlic-smashed (for chicken)

2 tablespoons olive oil

Salt and pepper

2 teaspoons butter

About 4-6 ounces sliced Monterrey-Pepper Jack cheese

Rub chicken breasts with salt, pepper, olive oil & sprinkle with garlic (sometimes I place the garlic under the chicken skin). Roast chicken with bone and skin on at 400 degrees uncovered in oven for about 30 minutes.

Heat pan to medium-high, melt butter, add garlic. Add mushrooms and cook till tender, about 5 minutes. Slice avocado. Remove chicken from oven. Peel off excess skin. Top each piece of chicken with sautéed mushrooms, avocado, and top with cheese. Place into the oven for about 3 minutes or until cheese is melted. Serve immediately.