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.

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