This month’s recipe really does “taste like chicken.” This meal is prepared with a boneless chicken breast and placed on top of mound of sweet corn and lightly covered with tomato and avocado.
So I don’t really have a name for it yet…any ideas?
Serves - 4
4 – 6oz. skinless/boneless chicken breast
4 C. sweet corn
1 medium tomato (I usually buy Roma)
The simple tasty solution for the chicken is to grill outside. But a close second will be to pan fry in the house if weather dictates. I like to dry the chicken with paper towels and then rub a little olive oil on the dried breast. I then sprinkle the paprika, and pepper onto the oiled chicken.
For indoor pan frying, I usually use a cast-iron skillet over med heat and will sometimes add some sautéed onions and a little wine while cooking the chicken.
In a suitable sauce pan I add the sweet corn, just a little water and salt to taste, and cook on med-low until hot. Overcooking the corn will remove the crunchy freshness.
While the chicken and corn are cooking, prepare the tomato and avocado by dividing as you wish and dicing into quarter inch cubes. This part can be preformed earlier and refrigerated. (Just remember to sprinkle with lemon juice, lightly toss, refrigerate and drain the extra liquid before serving.)
When the chicken is almost cooked, turn the heat up slightly to brown.
Add a mound of corn to plates, place a chicken breast on top, and to the side of the corn and spoon the tomato and avocado mixture over the chicken.