Method

Pre-heat oven to 350F.

Heat oil in a non-stick skillet. Rinse chicken breasts and pat dry.  Season breasts on both sides with the salt and pepper. Brown chicken on both sides, about two minutes per side.

Spread 1/2 cup (more or less) of the salsa over the bottom of a 9 X 13" oven-safe casserole dish.  Lay the breasts side-by-side in the dish.  Cover liberally with 1 1/2 cups of the salsa.   Bake, uncovered, for 20-25 minutes.

Remove from oven and top with the cheese. Arrange three-fourths of the jalapeno slices on top of the cheese.  Return to the oven and bake another 5-10 minutes, or until the cheese is melted and bubbly and peppers are heated through.

After plating, arrange the balance of the Jalapeno slices on top .

Heat the balance of the corn salsa in the Microwave and offer with the chicken breasts.

Option; Top the dish with crushed corn chips or taco chips just before serving.

Corn Salsa

• 2 cups frozen corn kernels, thawed
• 1/3 cup chopped purple onion
• 1/4 cup chopped red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoons - 2 tablespoons finely chopped jalapeno
• 1/2 teaspoon salt

Combine all ingredients in a small stainless steel mixing bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before using.

Makes about 3 cups

Contributor: Junior Trimmer

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