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|Fri, 03-28-2003 - 1:01pm|
Four boneless, skinless chicken breasts
1 can Mexicorn, drained
1 pint jar salsa
1/2 cup shredded Monterey Jack cheese.
In a skillet, combine the salsa and corn and bring up to a boil. Place the chicken breasts on top and reduce the heat. Cover tightly and simmer for about 8 minutes. Sprinkle on the cheese and simmer for 5 more minutes, or until the chicken is cooked through.
Serve over rice with a nice salad and some warm tortillas.