2 large chicken breasts, cut in half lengthwise
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt & pepper to taste
2 Tablespoons olive oil
2 Tablespoons butter
1/2 medium onion, chopped
1 (14.5 fluid ounce) can petite diced tomatoes
1/2 cup chopped green chile
1 (15 fluid ounce) can black beans, drained & rinsed
1 (15.25 fluid ounce) can corn, drained
1 cup shredded cheese
fresh cilantro, chopped
- Preheat the oven to 400F and move the rack to the middle position.
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
- Add the oil to a skillet over medium-high heat. Once it’s hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
- Add the butter and onion to the skillet and sauté for 5 minutes or until it’s softened and lightly browned.
- Stir in the tomatoes, green chile, beans, corn, and spices. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
- Add the chicken back in and spoon some of the tomatoes/chile/beans/corn onto the chicken. Sprinkle the cheese over top of everything concentrating on the chicken.
- Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
- Top with fresh chopped cilantro and serve immediately.