Thursday, January 13, 2011

Tex-Mex chicken with chiles and cheese

Tonight's dinner was Tex-Mex chicken in the skillet using a recipe from my chicken book.

Tex-Mex chicken with chiles and cheese
Serve with rice pilaf or wrap the chicken in warm corn tortillas
Serves 4

1.25lbs boneless, skinless chicken breast halves, trimmed and sliced 0.25" thick
1.5t chili powder
0.5t ground cumin
Salt and ground pepper
0.5C flour
3.5T unsalted butter
1.5C fresh or thawed frozen corn kernels
1 medium jalapeno, seeded if you like and thinly sliced
1 large clove garlic, minced
3T lime juice
1T fresh oregano
1C grated sharp cheddar

Position a rack about 4" from the broiler and heat the broiler on high.  Toss the chicken with the chili powder, cumin, 0.75t salt and 0.5t black pepper.  Lightly dredge the chicken in the flour and shake off any excess.

In a 12" ovenproof skillet (preferably cast iron), melt 2.5T of the butter over medium-high heat.  Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.  Transfer to a plate.

Add the remaining 1T butter, the corn, jalapeno, garlic and 0.5t salt.  Cook, stirring until the corn begins to brown lightly, 2 to 3 minutes.  Add the chicken, lime juice, oregano and 0.5C 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.

This recipe turned out really well and I would definitely make it again.  I ate it in a tortilla, but I think it makes 2.5 servings rather than 4, but maybe I was just hungry tonight.

Just ten more recipes to go.

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