Tex-Mex Chicken with Chiles and Cheese Source: Fine Cooking May 2006 Course: Main Cuisine: Southwestern Food Group: Poultry Serves: 2 |
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Ingredients
| 1-1/4 pound(s) boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick |
| 1-1/2 teaspoon(s) chili powder |
| 1/2 teaspoon(s) ground cumin |
| Kosher salt and freshly ground black pepper |
| 1/2 cup(s) all-purpose flour |
| 3-1/2 tablespoon(s) unsalted butter |
| 1-1/2 cup(s) fresh or thawed frozen corn kernels |
| 1 medium jalapeño, seeded if desired and thinly sliced |
| 1 large clove garlic, minced |
| 3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges |
| 1 tablespoon(s) chopped fresh oregano |
| 1 cup(s) grated sharp Cheddar |
Instructions
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 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess. 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. Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. 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. Serving SuggestionsServe with rice pilaf. nutrition information (per serving):
Calories (kcal): 470; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 13; Protein (g): 38; Monounsaturated Fat (g): 4; Carbohydrates (g): 28; Polyunsaturated Fat (g): 1.5; Sodium (mg): 610; Cholesterol (mg): 130; Fiber (g): 3; photo: Scott Phillips |
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