Ingredients

The following ingredients have 4 Servings
  • 4 to 5 skinless chicken breast tenderloins
  • 1 ½ teaspoons cayenne pepper
  • 2 teaspoons Lawry’s seasoned salt
  • 1 teaspoon Lawry’s garlic salt
  • ½ teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted butter (divided)
  • 2 15.25-ounce cans whole kernel corn, drained
  • 1 jalapeño (thinly sliced)
  • 3 mini sweet bell peppers (thinly sliced)
  • 1 large clove garlic (minced)
  • ½ teaspoon salt
  • 1 lime juiced
  • 1 lime (cut into wedges)
  • 1/2 tablespoon dried oregano
  • ½ cup water

Instruction

  • Preheat broiler.
  • In a plate combine chili powder, seasoned salt, garlic salt, black pepper, and flour.
  • Lightly dredge the chicken in mixture and shake off any excess.
  • Melt 2 tablespoons of butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook about 2 to 3 minutes on each side until browned. Transfer to a plate.
  • Add remaining butter, corn, jalapeño, bell peppers, garlic, and salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
  • Add the chicken, lime juice, oregano, and water. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
  • Transfer the skillet to the broiler. Broil until corn and chicken browns, about 3 minutes. Serve with lime wedges.