Tex Mex Chicken With Chilies And Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Great in warmed corn tortillas. From Fine Cooking Ingredients:
11/4lb. boneless,skinless chicken breast halves,trimmed and sliced 1/4 thick. |
11/2tsp chili powder |
1/2tsp ground cumin |
kosher salt and frsh ground pepper |
1/2c flour |
31/2tbs unsalted butter |
11/2c fresh or thawed frozen corn kernels |
1 med. jalapeno,seeded if desired and thinly sliced |
1 large clove garlic,minced |
2-3 med. limes,1 or 2 juiced to yield 3tbs and 1 cut in wedges |
1tbs chopped fresh oregano |
1c grated cheddar cheese |
Directions:
1. Position rack about 4 from broiler and heat broiler to high.
2. Toss chicken with chili powder,cumin,3/4tsp salt and 1/2 tsp black pepper. Lightly dredge in flour and shake off off any excess.
3. Melt 21/2Tbs of butter in 12 ovenproof skillet(preferably cast iron) over med-high heat. Add chicken and cook,stirring occasionally,until browned,about 5 mins. Transfer to plate.
4. Add remaining 1Tbs butter,the corn,jalapeno,garlic and 1/2tsp salt. Cook,stirring,until the corn begins to brown lightly,2 to 3 mins. Add chicken,lime juice,oregano and 1/2c water. Cook,stirring until chicken just cooked thru,about 2 mins.
5. Sprinke with cheddar cheese and transfer skillet to broiler. Broil till cheese melts and browns on top,about 3 mins. Serve with lime wedges.
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