Pepperjack Chicken

Certain cheeses complement chicken very well, and one cheese that has a zip to it is pepperjack.  Combined with chicken that has been sauteed with olive oil, a little butter, and fresh herbs, the cheese is the perfect finish.  I used three herbs from my garden - thyme, marjoram and sage - but feel free to experiment with different combinations.  You will get a different taste every time - and try substituting the cheese, too.  Swiss, havarti, and gouda are all good choices.  This chicken can be paired with wild rice, pasta or potatoes, and served with asparagus, broccoli, or a vegetable medley.  Bon appetit!

Peppperjack Chicken
4 chicken breast halves, pounded to 1/2 in. thickness
2 tbsp. olive oil
2 tbsp. butter
1 clove garlic (optional)
1 tbsp. each chopped fresh thyme, marjoram and sage (a few sprigs each of thyme and marjoram, leaves stripped off the stem, and about 5-6 sage leaves)
Sea salt
Freshly ground black pepper
4 slices (sandwich size slices) of pepperjack cheese

Season chicken breasts on both sides with sea salt and pepper.  In skillet, heat olive oil and butter together on medium heat.  Add minced or pressed garlic and chopped herbs, and saute for 20 seconds.  Add chicken breasts to skillet and brown on both sides.  Reduce heat to med. low and cover, cooking chicken until it is no longer pink inside, approximately 10 minutes, turning occasionally.  Remove cover and place 1 slice of cheese on each chicken breast.  Replace cover and continue cooking until cheese is just melted.  Serve immediately.  4 servings.