In a 12” cast-iron skillet over medium high heat, add 2 Tbsp. of olive oil. Season both sides of chicken breasts evenly with ¼ tsp. pepper. Add chicken to skillet and sear until golden on both sides, about 5 min. per side. Transfer to a plate to let rest.
Add remaining olive oil to skillet. Add chopped onion and garlic, season with remaining pepper and cook until onion starts to become translucent and garlic is fragrant, about 2 min. Add cherry tomatoes and corn, stir to coat in onion-garlic mixture. Lower heat to medium; cover and let cook for about 15 min. until tomatoes burst open.
Meanwhile, slice chicken breasts on a diagonal.
Remove lid from skillet; top tomato and corn mixture with sliced chicken and cubed VELVEETA. Cover to let VELVEETA melt and chicken warm, about 10 min. Remove lid. Garnish with fresh basil and serve.
Recipe created by
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.