Southwestern Chicken With Dos Salsas

Mix the marinade in a ziplock bag.
Add the chicken and marinate it in the refrigerator for an hour.
In the interim, roast the poblano under the broiler (if you don’t have a gas stove top) until blackened on all sides, then place the roasted poblano in a covered bowl or plastic baggie.
After 15 minutes, peel the blackened part from the pepper and discard the seeds and stem.
Finely chop the pepper.
Mix together the sauce ingredients, and add the chopped pepper, then mix together.
Saute the chicken in the olove oil until cooked through, 8-10 minutes on each side.
Turn on the broiler.
Put the chicken in a baking dish and cover each piece with the mayonnaise/butter mixture.
Divide the taco flavored cheese into 4 parts and top each piece of chicken with a ¼ portion.
Sprinkle on the chile powder.
Broil the chicken until the cheese is golden brown.
On four plates divide the picante sauce into four portions, and use it as a bed of sauce upon which to place the chicken.