Thursday, October 9, 2014

Mexican chicken skillet... 25 minutes

the goods:

2 boneless skinless chicken breasts, butterflied (cut in half lengthwise)
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 garlic cloves, pressed
1 large red bell pepper, seeded and diced
2 cups frozen corn
1/2 cup water
1 lime, juiced
1/2 cup grated sharp cheddar cheese
1 jalapeno, thinly sliced
1/4 cup chopped cilantro

In a small bowl, combine chili powder, paprika, cumin, salt, and pepper. Sprinkle evenly over both sides of chicken breasts. In a large cast-iron skillet heat 1 teaspoon oil over medium heat. Add chicken breasts and saute on both sides until browned and cooked through, about 6 minutes. Transfer to a plate and cover. Add another teaspoon of oil to the pan along with the garlic and bell pepper. Saute until garlic is fragrant, then add the corn. Cook until corn is heated through, about 5 minutes. Add the chicken back to the pan. Add water and squeeze lime juice over the chicken. Cook for 3 minutes. Sprinkle with cheese and place under the broiler to melt the cheese, about 2 minutes. Remove from oven, sprinkle with jalapenos and cilantro and serve with additional lime wedges if desired.

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