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!
