SKILLET FAJITA CHICKEN IN CORNBREAD

Ingredients

3 boneless, skinless split chicken breasts
5 tablespoons butter or vegetable oil
1 cup chopped Vidalia or sweet onion
3 cloves garlic, minced
1 cup chopped red bell pepper
1 (1.25-ounce) envelope fajita seasoning mix
1 (10-ounce) can Mexican-style diced tomatoes with green chilies, lime juice and cilantro
1 tablespoon lime juice
1 tablespoon sugar
2/3 cup black beans, rinsed and drained
3 cups corn chips, coarsely broken and divided
2 eggs
1/2 cup small-curd cottage cheese
1 1/4 cups shredded Monterey Jack and Cheddar cheese blend, divided
1 (14.5-ounce) can creamed corn
1 (6-ounce) package yellow cornbread mix
1/4 cup finely chopped sweet onion
Diced tomatoes, sliced green onions and sour cream as garnish
Salsa

Preparation

Cut chicken into 1- by 1/2-inch pieces; set aside. Heat butter in a 10-inch cast iron skillet. Add 1 cup onion, garlic and bell pepper. Saute until tender. Add chicken. Cook and stir until chicken is opaque and no longer pink inside. Stir in fajita seasoning, tomatoes, lime juice, sugar and black beans. Cook until heated through; remove to a bowl. In the same skillet, sprinkle 2 cups corn chips in the bottom. Return chicken mixture to skillet over the chips. In a bowl, combine 1 egg, cottage cheese and 1 cup shredded cheese. Spread evenly over chicken layer. Sprinkle remaining chips over top. In a medium bowl, combine corn, cornbread mix, 1/4 cup onion and remaining egg. Stir until blended and spread evenly over chips to completely cover. Sprinkle with remaining 1/4 cup shredded cheese. Bake at 400 degrees for 25-30 minutes, until golden brown. Let stand 10 minutes before serving. If desired, garnish top with tomatoes, green onions and sour cream. Serve with salsa. Makes 6 servings.

-Third-place winner, 2004 Gold Kist Farms Winning Taste Recipe Contest; grill, set of ergonomic cookware and a Henckels knife set