Chicken with Corn and Cheese Sauce

We LOVE this recipe. Definitely use fresh corn. It makes a huge difference. We buy the precut potatoes (Simply Potatoes) and use some of the sauce on that. There is a lot of cheese in this dish.

Flavor the potatoes with SW Seasoning (from Penzey's).

Chicken with Corn and Cheese Sauce

Photo by ALB

Sauce:
1 teaspoon butter
2 cups fresh corn kernels (about 3 ears)
1 cup finely chopped red onion
2 teaspoons chili powder
1 cup coarsely chopped peeled tomato (we don't use)
1/2 cup 2% reduced-fat milk
1/2 cup (4 ounces) block-style fat-free cream cheese
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)

Chicken:
8 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup chopped fresh chives Prepare grill.
To prepare sauce, melt butter in a large saucepan over medium heat. Add corn and onion. Cover and cook 10 minutes or until onion is tender, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in tomato; cook 2 minutes. Stir in milk and cream cheese; cook 6 minutes over low heat, stirring frequently. Stir in cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and hot pepper sauce; cook 4 minutes or until melted, stirring frequently. Cover and keep warm.
To prepare chicken, sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chicken with sauce; sprinkle with chives.


Yield: 8 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 1/2 teaspoons chives)

CALORIES 371 (31% from fat); FAT 12.6g (sat 6.3g,mono 3.7g,poly 1g); PROTEIN 50.3g; CHOLESTEROL 132mg; CALCIUM 275mg; SODIUM 696mg; FIBER 1.6g; IRON 1.7mg; CARBOHYDRATE 13.6g

Cooking Light, JUNE 2006