Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon ground cumin1/2 teaspoon cayenne pepper1 tablespoon canola oil1 cup fresh or frozen corn1 cup salsa1 cup shredded pepper Jack cheese1/4 cup pickled jalapeno slices1/4 cup sour cream
Preparation
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 until no longer pink, 4-5 minutes on each side.
Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.
