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Ingredients:

4 Chicken breasts, 6 oz. each
1 tbsp. Olive oil
Salt and pepper to season
3/4 cup Monterrey Jack and Cheddar cheeses, shredded
4 Fresh cilantro sprigs

For the Ranchero Sauce:

1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
pinch Red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt and pepper to taste

Method:
Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and olives continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve.

Preheat grill pan. Season chicken chicken breasts with salt, pepper and olive oil. Cook seasoned chicken breasts in grill pan until done. Place chicken breasts in a baking dish and smother with Ranchero Sauce. Top each chicken breast with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.

Makes 4 servings