Chicken with Corn and Cheese Sauce

recipe
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.

Yield:

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

Recipe from

Cooking Light

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

Ingredients

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
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

Preparation

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.

Note:

Bruce Aidells,

June 2006
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