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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.

Bruce Aidells
Recipe by Cooking Light June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

371 calories; calories from fat 31%; fat 12.6g; saturated fat 6.3g; mono fat 3.7g; poly fat 1g; protein 50.3g; carbohydrates 13.6g; fiber 1.6g; cholesterol 132mg; iron 1.7mg; sodium 696mg; calcium 275mg.
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