Tex-Mex Chicken
  • ΒΌ cup flour
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper
  • 2 boneless, skinless chicken breasts, each cut into two to three strips
  • Vegetable oil
  • 1 medium onion
  • 2 cloves of garlic, minced
  • 1 small can of green chilies or a medium jalapeno finely chopped
  • 2 teaspoons dried oregano
  • 1 cup corn kernels
  • Cheddar or Monterey Jack cheese
  1. Toss together the flour, chili powder, cumin, salt and pepper.
  2. Dredge the chicken strips in the spiced flour mix and shake off excess.
  3. Put the oil in a heavy skillet over medium heat, and brown the chicken lightly on both sides, then set aside.
  4. Add the onion, garlic, chilies or jalapeno to the skillet and cook until the onion is softened. Add the oregano and corn, and heat through about three minutes.
  5. Put the chicken back in the skillet to rewarm.
  6. Grate cheese over the top and put under a broiler to brown lightly.
Recipe by Taste Buds at https://tastebuds.bangordailynews.com/2017/08/07/whats-for-supper/tex-mex-chicken/