Fw: Spicy, Cheesy Tex-Mex Chicken

[Guest guest]

Subject: Spicy, Cheesy Tex-Mex ChickenTo: jewishbaby2010@...Date: Tuesday, September 21, 2010, 3:17 PM

Make it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Tex-Mex Chicken with Chiles and Cheese

Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you've got a little time, make homemade corn tortillas and turn this Tex-Mex dish into a wrap.Serves four. What You'll Need1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick1-1/2 tsp. chili powder1/2 tsp. ground cuminKosher salt and freshly ground black pepper1/2 cup all-purpose flour3-1/2

Tbs. unsalted butter1-1/2 cups fresh or thawed frozen corn kernels1 medium jalapeño, seeded if desired and thinly sliced1 large clove garlic, minced2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges1 Tbs. chopped fresh oregano1 cup grated sharp CheddarMake it a meal: Serve with rice pilaf.

More Chicken Recipes

More Mexican Recipes

All Recipes

Fine Cooking Magazine

Subscribe

Renew

Give a Gift

Harvest to Heat

Cooking with America's best chefs, farmers, and artisans

Shop more cookbooks, CDs, DVDs, Videos and more!

63 South Main Street, Newtown CT 06470

You received this message because you are a Taunton customer or have registered at Taunton.com.

This email was sent to you by The Taunton Press.

Click here to update your email preferences.