Tex-Mex Chicken With Chiles and Cheese

• 1 14 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick
• 1 12 teaspoons chili powder
• 12 teaspoon ground cumin
• kosher salt & freshly ground black pepper
• 12 cup all-purpose flour
• 3 12 tablespoons unsalted butter
• 1 12 cups corn kernels
• 1 medium jalapeno, seeded if desired and thinly sliced
• 1 large garlic clove, minced
• 2 -3 limes
• 1 tablespoon oregano, fresh and chopped
• 1 cup sharp cheddar cheese, grated

1. Position a rack about 4 inches from the broiler and heat the broiler to high.
2. Toss the chicken with the chili powder, cumin, 3/4 teaspoons salt, and 1/2 teaspoons black pepper.
3. Lightly dredge the chicken in the flour and shake off any excess.
4. Melt 2-1/2 Tbs.
5. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat.
6. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
7. Transfer to a plate.
8. Add the remaining 1 Tbs.
9. butter, the corn, jalapeno, garlic, and 1/2 teaspoons salt.
10. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
11. Add the chicken, lime juice, oregano, and 1/2 cup water.
12. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
13. Sprinkle with the Cheddar and transfer the skillet to the broiler.
14. Broil until the cheese melts and browns on top, about 3 minutes.
15. Serve with lime wedges.

chicken, chili powder, ground cumin, kosher salt, flour, butter, corn kernels, jalapeno, garlic, oregano, cheddar cheese

Taken from www.food.com/recipe/tex-mex-chicken-with-chiles-and-cheese-373279 (may not work)