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...
Firehouse Chili with Cornbread
This is linked with:
Slightly Indulgent Tuesday at SS & GF
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
Crockpot Wednesday at Dining with Debbie
My Best Recipes at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Foodie Friday at Designs by Gollum
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