- 1 lb boneless skinless chicken
- 1 12 oz jar Hopping Good Salsa (Salsa_n_more@yahoo.com) or other salsa
- 1 bag of frozen corn
- 1 can black or kidney beans drained
- 1 red sweet pepper chopped
- 1/2 tomato chopped
- 1/2 vidalia onion chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 cups shredded cheese
Pre heat oven to 375 degrees. In a cast iron skillet or baking dish, mix corn, garlic, onion, tomato, peppers, beans. Smooth out flat. Place chicken pieces on top of corn mixture. Drizzle with oil. Top with Salsa evenly. Place in oven and cook for about 20 minutes. Take out of oven and cover with cheese. Cook for an additional 3 to 5 minutes until cheese is melted and browned. Serve with Sour cream, guacamole and green onions.
STOVE TOP METHOD
Pre heat oven to 375 degrees Heat skillet and add 1 tbsp olive oil. Heat and add onions until slightly caramelized. Add peppers and cook until softened. Add corn, beans, garlic and tomatoes. Cook for 5 to 7 minutes and remove from heat. Add remaining olive oil to pan and cook chicken pieces on each side until browned. take out of pan and drain grease from pan. Add back corn vegetable mixture to pan evenly and top with chicken pieces. Top the chicken with Salsa and the salsa with shredded cheese. Place in oven until cheese is melted and browned. Serve with Sour cream, guacamole and green onions.