INGREDIENTS:

1 pound boneless, skinless
chicken breast
2 tablespoons vegetable oil plus
1 teaspoon
1 can (15 ounce) stewed
tomatoes
1 teaspoon salt (or to taste)
1 can (15 ounces) corn kernels,
drained
1 teaspoon chili powder
6 slices smoked Gouda cheese
(or any other cheese you have)

DIRECTIONS:

Trim all fat off the chicken and
cut it into several small pieces,
about 1-inch long and 1/2-inch
wide.




Pour oil in large skillet and heat
over medium-high heat.














Add chicken pieces.


















Cook over medium heat, stirring
occasionally, until opaque and
slightly golden.

















Add tomatoes.



















Add salt.


















Add corn.



















Stir well.

















Add chili powder. Bring to a boil.
Take off the heat.


















Preheat oven to 375 degrees F.
Grease oven-proof baking dish
with 1 teaspoon vegetable oil.
















Add chicken and corn mixture.



















Cover with cheese slices. Bake
in preheated oven at 375
degrees F 10 to 15 minutes, or
until cheese melts.



























Serve hot.

Chicken bathed in tangy tomato sauce and
topped with slices of cheese, it's a simple and
quick dish!

Chicken and Corn Bake

Adapted from

Betty Crocker's Best Chicken Cookbook