Mexican Chicken and Corn Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s) approx. 125 g each
- 1 can corn kernels (425 ml)
- 1 can kidney beans
- 200 g sheep cheese, diced
- 1 onion (s)
- 3 tablespoon oil
- 6 tablespoon white wine
- 100 g herb butter
- salt and pepper
- Chili powder
- 1 baguette (s)
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillets into strips. Drain the corn and kidney beans, rinse briefly with cold water and drain well. Dice the sheep cheese. Peel and finely chop the onion.
- Heat the oil in a pan and fry the chicken strips in it. Season with salt and chili powder and remove. Fry the onion in the frying fat until translucent. Add meat again. Now add white wine, corn and kidney beans to the pan and cook covered for another 5 minutes. Add the herb butter and cubes of sheep`s cheese to the pan. Season to taste with salt and pepper.
- Serve with a baguette.
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