Fiesta Chicken

This week's featured recipe is one that I'll call "Fiesta Chicken." It's a really good dish with a kick of Mexican flavor to it. The best part about this recipe is that it is all done in one pan. If you need to get dinner on the table in a hurry, this is a good one to try. This meal is quite tasty and can be served over rice or tortilla chips. We decided to try it over the tortilla chips because we thought that would be more exciting than having it over plain old rice. I'll try it over rice another time to see how it tastes served that way, but I believe the tortilla chips add to the Mexican flavoring of the dish. We gave it a four-star rating, so I'll surely be making this one again. Not only is it easy to make and quick to cook, it's also relatively cheap. I hope you'll try it!

Have a good week and good eating!
Allison

Fiesta Chicken

Makes 4 servings

Ingredients:
1 lb. boneless skinless chicken breasts, cut into ½-inch cubes
1 Tbsp. oil
1 can (15.25 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 can (4 oz.) chopped green chilies
1 tsp. chili powder
1 tsp. onion powder
1 cup (8 oz.) shredded cheddar cheese
Hot cooked rice OR tortilla chips

Preparation: In a large skillet over medium-high heat, cook chicken in oil for about 6 minutes or until no longer pink. Add corn, tomato sauce, green chilies, chili powder and onion powder. Bring mixture to a boil. Reduce heat; cover and simmer for about 15 minutes, stirring occasionally. Serve over rice or tortilla chips and sprinkle with shredded cheese.

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