Chicken with Corn and Cheese Sauce

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You can thin the sauce with more milk, if necessary. Also try the sauce with grilled steak or pork chops, in baked potatoes, or poured over boiled new potatoes.
8 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 1/2 teaspoons chives)


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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
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)
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.

Created date

May 2006

Nutritional Information

Calories 371
Caloriesfromfat 31 %
Fat 12.6 g
Satfat 6.3 g
Monofat 3.7 g
Polyfat 1 g
Protein 50.3 g
Carbohydrate 13.6 g
Fiber 1.6 g
Cholesterol 132 mg
Iron 1.7 mg
Sodium 696 mg
Calcium 275 mg