Categories: Poultry, Mexican 
      Yield: 6 servings 
  
      6 ea Boneless, skinless chicken 
           Breast halves 
    3/4 c  EACH, red, green and yellow 
           Bell peppers in strips 
    3/4 c  Slivered red onion 
      1 tb Vegetable oil 
      1 c  Pace picante sauce 
      1 ts Chili powder or cumin 
      1 c  Shredded cheddar or montery 
           Jack cheese 
           Chopped cilantro (optional) 
  
  Place chicken in single layer in lightly greased 13 x 9-inch baking 
  dish. Sprinkle with salt.  In 10-inch skillet, cook and stir bell 
  peppers and onion in oil until tender.  Stir in Pace Picante Sauce 
  and chili powder. Spoon mixture over chicken; cover dish tightly with 
  foil.  Bake at 350F 30 minutes.  Remove foil; sprinkle chicken with 
  cheese.  Bake uncovered just until cheese is melted.  Sprinkle with 
  cilantro, if desired, and serve with additional Pace Picante Sauce.