1cupgrated cheddar cheese, a mix of white and orange cheddar is nice
Cilantro, to serve
Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
2 chicken breasts, 1 tablespoon taco seasoning, ½ teaspoon EACH: salt and pepper
Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
2 teaspoons cooking oil
Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
1 ½ cups chunky salsa, ½ cup frozen corn
Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.