Tex-Mex Chicken With Chiles and Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Fine Cooking. It was published as a 30 minute meal. Serve with rice pilaf, or wrap the chicken in warm corn tortillas. I served it with tortillas, guacamole and sour cream. Ingredients:
1 1/4 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick |
1 1/2 teaspoons chili powder |
1/2 teaspoon ground cumin |
kosher salt & freshly ground black pepper |
1/2 cup all-purpose flour |
3 1/2 tablespoons unsalted butter |
1 1/2 cups corn kernels |
1 medium jalapeno, seeded if desired and thinly sliced |
1 large garlic clove, minced |
2 -3 limes |
1 tablespoon oregano, fresh and chopped |
1 cup sharp cheddar cheese, grated |
Directions:
1. Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 teaspoons salt, and 1/2 teaspoons black pepper. Lightly dredge the chicken in the flour and shake off any excess.
2. Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
3. Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 teaspoons salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.
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