Just the daily (or...sometimes daily) rantings of ME!
Published on February 4, 2008 By MarcieMoo In Cooking
Ryan made this absolutely delicious dinner last night, and if you like Mexican with a little kick, you should DEFINITELY try it. It's also made with things that you'll PROBABLY have on hand, so that's nice, too.

Southwest Smothered Chicken

4 boneless skinless chicken breast halves (or, you know, however many you need for your family)
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tbs vegetable oil
1 cup fresh or frozen corn
1 cup salsa
1 cup shredded pepper jack cheese
1/4 cup pickled jalapeno slices
1/4 cup sour cream

*Flatten chicken to 1/2 in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear.

*Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook for 3-5 minutes or until heated through and cheese is melted. Top each chicken breast with sour cream.

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So very good, and it didn't raise my blood sugar. Yippee! Try it and let me know!

Comments
on Feb 04, 2008
Well actually, I didn't flatten the breasts at all...don't have a tenderizer hammer (or even a regular hammer at the moment, lol). I just cooked them a bit longer on each side over medium heat in that one Tbsp of oil. Also, I ran out of the spices quickly as a total of one tsp of spices doesnt last long when you try to cover both sides of 4 breasts. I ended up just taking a spoon and mixing a half and half mixure of cumin and the red (cayenne) pepper, then coated each one as best I could by sprinkling it on them.
on Feb 04, 2008
I usually use cayenne pepper and ground cumin on a regular basis, those are good! We cook chicken a lot. Interesting recipe!
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