MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Chicken
Categories: Poultry, Vegetables, Chilies, Herbs, Cheese
Yield: 4 servings

4 (4 oz ea) boned, skinned
- chicken breast halves
1 ts Paprika
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 ts Cayenne pepper
4 tb Olive oil; divided
1/2 lg Onion; sliced lengthwise
1/2 lg Red bell pepper; sliced
2 cl Garlic; minced
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can fire-roasted diced
- tomatoes
11 oz Whole kernel corn; drained
4 oz Can chopped green chilies
1/2 c Crumbled Cotija cheese

Pound the chicken breasts with a meat mallet until
they’re even in thickness, about 1/2". Place the chicken
between sheets of plastic wrap for easy cleanup.

In a small bowl, stir together the paprika, chili
powder, cumin and cayenne. Sprinkle half of the spice
mixture over the chicken. Let sit for 15 minutes to let
the spices flavor the chicken.

In a large cast iron skillet, heat 2 tablespoons oil
over medium heat until hot. Saute the chicken until
lightly browned and no longer pink, about 4-6 minutes
per side. Remove from the pan and set aside.

In same pan, heat 2 tablespoons oil over medium-high
heat. Saute the peppers and onion until tender. Add the
garlic and cook an additional minute, taking care not to
burn the garlic, which will make it bitter. Stir in the
black beans, tomatoes, corn, green chiles and remaining
spice mix and bring to a boil. Stir well and remove from
heat.

Heat the broiler. Return the chicken to the pan along
with the vegetable mix. Sprinkle cheese across the top.

Broil 1" - 2" from heat until the cheese is melted,
about 2-3 minutes.

Serve with white or brown rice, cilantro and lime
wedges, if desired.

Kelsey Dimberg

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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