1.5 cups frozen or 1 can corn
1 scallion, chopped
1 cup cherry/grape sized tomatoes, halved
2 cloves garlic, chopped
salt & pepper
2 chicken breasts, pounded thinly
1 bunch of cilantro, chopped for garnish
1/2 lime, juiced for garnish
DIRECTIONSSeason both sides of the chicken and then add it to the saute/grill pan until cooked thoroughly. It should be about 4-5 minutes on each side depending on thinness. Set aside. In the same pan add the corn, tomatoes and garlic. Cook for a few minutes until warmed throughout but the tomatoes have still held their shape.
Add scallions and cook for a few more minutes. Season to taste.
Place 1 chicken breast atop the compote. Sprinkle with Cilantro and splash with lime juice.
This recipe was taken from HealingLifestyles.com courtesy of The Chefanies.