Chicken and Corn Bake

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.