Chicken with Corn and Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Prepare grill.
2. 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.
3. 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.
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