Spicy Cheesy Chicken

4

4 boneless chicken breasts flour for dredging 1 egg beaten 1½ C Panko ⅓C canola oil Topping ½C diced onion ¾C diced poblano ¼C minced Jalapeno ¼C diced Red Pepper ¼C frozen corn (thawed) 3 cloves garlic chopped ¾t Cumin 5T Butter 6T Cream Cheese 3t chopped Cilantro plus 1t for garnish ¼t minced lime zest Salt and Pepper to taste

Pound the chicken breasts until about a ¼inch thick then season very well with salt and pepper. dredge in the flour, then dip in the egg then cover the chicken in the panko bread crumbs and let sit for 15 min. brown the chicken in the canola oil on each side over med/high heat about 3 min on each side then transfer to a baking sheet and cook at 375 for 15 min. Saute veggies in a saucepan with 1T butter for 10 minutes then add corn and cook 5 more minutes. Combine the cream cheese, butter, and zest to the veggie mixture and heat until the cheese is melted and hot. Top the chicken with the mixture then garnish with cilantro