Serves 4 4 boneless skinless chicken breasts, thawed 1 11 oz. can of Mexican corn 1 cup good quality salsa (the fire-roasted chili kind is good) A little olive oil 1 teaspoon each: garlic powder and cumin; salt and pepper to taste Season chicken breasts with seasoning. Heat oil in skillet (just a little)and saute seasoned chicken 10 minutes on each side or till cooked. Remove chicken to serving platter. Add 1/4 cup of water to bottom of pan and loosen stuff off the bottom of the pan with a wire whisk till it comes to a boil and reduces in half. Add drained corn and salsa till heated and spoon over the top of reserved chicken.
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