Wednesday, July 13, 2011

Grilled Chicken with Warm Corn & Tomato Compote


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


Season 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.

Serves 2

This recipe was taken from courtesy of The Chefanies.

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