Tex-mex Chicken With Chiles And Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.