Tuesday, October 25, 2011

Southwest Smothered Chicken



Okay, easy meal time!  This came together super quick.  It didn't take too much thought and I was even able to make it with kids doing homework, a baby underfoot and a set of 3 year old twins.


I didn't use the pepperjack cheese as I used the last of it on the eggs for breakfast.  Whoops!  It still came out delicious and it's a meal we'll make again. 



Southwest Smothered Chicken
Adapted from Taste of Home

1 1/2 lbs. chicken breasts
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 cup frozen corn
1 cup salsa
1 cup (4 oz) shredded Pepper Jack cheese

Sprinkle both sides of chicken breasts with cumin and cayenne. In a large skillet, cook chicken in pan with a small bit of oil over medium heat until done and no longer pink. 

Meanwhile, combine corn and salsa, spoon over chicken.  Top with cheese and heat until cheese is melted.  Top with sour cream if desired.

One Year Ago...












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13 comments:

  1. This is pure delight. The corn takes it over the top.

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  2. Wow! You rock! I can't even make toast if my 2 year old is in the kitchen! ;)

    Seriously, though, this recipe looks great! I'll be making this soon!

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  3. Looks great Debbi! You're my kind of super woman!

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  4. Looks good! I make a similar dish -- but use black beans instead of corn. I think that is probably a healthier option and it is very yummy! Give it a try!

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  5. I tend to think everything tastes better when smothered in corn. Love how easy and tasty this is!

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  6. The combination of cumin and cayenne with the corn sounds great. with or without the Pepper Jack!

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  7. This sounds great. I love a perfectly simple dinner recipe like this. I combine salsa and corn with my chicken all the time. YUM!

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  8. This looks really good! I'll have to try it sometime soon!!
    Stopping by from Works For Me Wednesday!
    Willa

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  9. This looks fantastic-your cooking atmosphere sounds similar to mine :0)

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  10. I love southwestern flavors.... sounds delicious!

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  11. Your smothered chicken sounds wonderful Debbi - lovely and spicy but mild enough for kids too! Thank you for sharing it with Let's Do Brunch.

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