Pat chicken breasts dry.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a mixing bowl and let cool, at least 5 minutes. Wipe pan clean and reserve.

While chicken cooks, prepare ingredients.

Remove tomatillo husks, rinse again, cut tops off, and cut into 1/4" dice. There's a sticky residue underneath the tomatillo husk, which is why a second rinse is needed.

Coarsely chop cilantro (no need to stem).

Halve lime and juice.

Mince garlic.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Once chicken is cool, shred into bite-sized pieces. Add corn, cheese, and taco seasoning to bowl and combine.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Place tortillas on clean work surface. Divide chicken mixture between tortillas. Roll tortillas and place on prepared baking sheet, seam side down.

Drizzle rolled tortillas with 1 Tbsp. olive oil and rub oil into tortillas. Bake in hot oven until crisp and golden, 10-12 minutes.

While chimichangas bake, make salsa verde.

Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add tomatillo to hot pan and stir occasionally until beginning to soften, 2-3 minutes.

Add jalapeño (to taste) and garlic and cook, stirring occasionally, until jalapeño softens, 1-2 minutes.

Add 1 Tbsp. water and a pinch of salt. Cook, stirring occasionally, until tomatillos are tender, 2-3 minutes.

Smash tomatillos and stir in cilantro and 2 tsp. lime juice. Remove from burner.

Plate dish as pictured on front of card, serving salsa verde on the side for dipping. (Use salsa to taste; it may be too hot for spice-averse.) Bon appétit!