1/2 cup olive oil
3 teaspoons taco seasoning
1/2 cup chopped onion
1 teaspoon chopped garlic
1 (10 ounce) can sliced mushrooms, drained
1 green bell pepper, chopped
1 (4 ounce) can chicken broth
1 (3 ounce) can whole kernel corn, drained
1 pinch salt
1 pinch black pepper
3 chicken breast halves - cubed
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add taco seasoning and stir-fry for 5 to 5 minutes. Reduce heat to medium-low; stir in onion, garlic, mushrooms and green pepper. Add broth and cook for 3 to 4 minutes. Add chicken and cook 5 minutes more.
Pour the contents of the can of chicken broth into a medium saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. Add chopped corn and stir-fry for 1 minute. Add the sliced chicken and stir-fry for 2 minutes. Add the taco seasoning mixture, chicken breasts, bell pepper and corn and stir-fry for 1 to 2 minutes. Add the broth slowly, whisking frequently until all is used up.
Remove chicken from marinade and place in a nonstick skillet over medium heat. Brown on all sides and drain.
Remove chicken from marinade and place in a large skillet. Brown on all sides and drain.
Place a large lid on the foil-lined baking dish and press the chicken mixture onto the foil layer. Pour in enough water to cover.
Bake for 5 to 10 minutes in the preheated oven. Preheat the broiler.
Remove foil from aluminum foil and place on a large sheet of waxed paper. Let cool for 5 minutes.
Slice chicken pieces and place over the foil layer, using tongs to get them to stick together.
Remove foil from foil encasement, and roll chicken pieces out. Place 11 pieces on the foil. Spoon the marinade over all and sprinkle with the salt and pepper flakes. Place aluminum foil over foil and refrigerate overnight.
While the chicken is chilling, put ΒΌ cup of marinade in a small saucepan. Pour the remaining marinade over the chicken and spoon the remaining marinade over the entire surface. Cover the pan and let chicken stand cool before transferring to a long drive or cutting into pieces.
Transfer chicken breasts from marinade to a long serving dish. Spread about 1/4 cup of marinade over the breasts, covering completely. Drizzle with the salsa and spoon mixture over the breasts. Top with shredded cheese.