I eat a lot of chicken. I love chicken. I have some chickens but I don’t eat those chickens. Chicken is so easy, so light, so protein-packed. Chicken lends itself to being fried, baked, poached, roasted, blah blah blah. We all have our standbys, those items that we turn to night after night because we know we won’t be let down. Which explains why I always buy boneless skinless chicken breasts in bulk to keep in my freezer. If I haven’t planned ahead, all it takes is one hour in cool water in the sink and I am in business! So, being a fan of chicken, I experiment the most with chicken—different preparations (as listed above) but also varying spices, herbs, sauces, and the like. With corn in peak season right now, it seemed only fair to add an ear of corn into the following experiment…
Chicken With Fresh Corn Salsa
–cooking spray
–TBSP butter
–2 boneless skinless chicken breast halves
–rosemary
–dried tarragon
–paprika
–garlic powder
–pinch each of salt & pepper
–Worcestershire sauce
–1 ear fresh corn, seasoned with salt and pepper and grilled, then kernels sliced away from the cob
–small jalapeno, seeds removed and minced
–lime juice
Spray a large skillet with cooking spray and heat over medium heat. Add the butter and allow to melt. Season the chicken with the herbs and salt and pepper and add to the pan. Splash with Worcestershire. Sauté (and season) on both sides, until cooked through. Remove from heat.
While the chicken cooks, mix the corn and jalapeno. Add a splash of lime juice. Top the chicken with the salsa.
Dammit Jim, I’m not a doctor…
Time: 30 minutes
Serves: 2
Calories: 253 per serving
