1 medium onion - slices
1 small green pepper cut into thin long strips
1 cup salsa
1/4 cup water
1/2 cup frozen corn - thawed
1/4 cup shredded Mexican cheese blend
2 tablespoons sour cream
In a small nonstick skillet coated with nonstick cooking spray, brown chicken on both sides. Add the onion, green pepper, salsa and water. Bring to a boil. Reduce heat; cover and simmer for ten minutes. Stir in corn. Simmer uncovered for three minutes or until chicken juices run clear. Sprinkle Cheese over chicken. Serve with sour cream.
