CORN-CHICKEN SKILLET DINNER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands. Transfer to a bowl and toss with 1 tablespoon olive oil, the lemon zest, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper; set aside. Cut the corn kernels off the cob. Run the back of a knife down the cobs to remove any corn milk; reserve separately from the kernels.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, the corn kernels, tomatoes, garlic, thyme sprigs and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes.
- Stir in the cream and corn milk and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes. Season with salt and pepper. Remove from the heat and stir in the chicken, then stir in the cheese until melted and creamy. Sprinkle with the cornflake mixture. Broil until golden, 1 to 3 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 630, Fat 53 grams, SaturatedFat 23 grams, Cholesterol 136 milligrams, Sodium 1178 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
CHICKEN, PEPPER AND CORN STIR-FRY
An easy tip to follow when cooking and eating healthy is "Eat the rainbow," and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little goes a long way.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
- Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
- Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 640 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 22 grams, Sugar 7 grams
MEXICAN STREET CORN CHICKEN
This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.
Provided by Kimber
Categories Dinner
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
- In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
- Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.
Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g
CHICKEN, CORN AND ZUCCHINI
A great way to use up garden corn and zucchini to make a complete chicken meal. Although I haven't made this dish yet I am planning on making it soon. Recipe source: local newspaper.
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Shake well and set aside.
- In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
- In a bowl, coat corn and green onions with remaining oil mixture.
- On the rack in the broiler place chicken.
- Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
- Roast for 25- 30 minutes, turning both occasionally.
- Add corn and green onions to vegetable pan.
- Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.
CHICKEN AND CORN MEDLEY
I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.
Nutrition Facts :
GARLIC ZUCCHINI, CHICKEN AND CORN RECIPE
This Garlic Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy and one pan delicious corn chicken!
Provided by Olena Osipov
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
- Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
- Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir.
- Serve hot or cold (I know!) with any salad or brown rice, quinoa, potatoes etc.
Nutrition Facts : ServingSize 1.25 cups, Calories 171 kcal, Sugar 5 g, Sodium 389 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 2 g, Protein 19 g, Cholesterol 48 mg
CORN AND CHICKEN DINNER
My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
HEALTHY BAKED CHICKEN SCHNITZEL WITH CREAMED CORN
Pair crispy chicken schnitzel with creamed corn and roasted tomatoes for a delicious dinner that provides two of your five-a-day
Provided by Esther Clark
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the chicken breasts between two sheets of baking parchment and gently bash with a rolling pin until they are an even thickness, about 1cm. Tip the beaten egg, flour and panko breadcrumbs into three separate bowls. Stir half the thyme, the lemon zest and some seasoning into the breadcrumbs. Dip the chicken breasts in the flour, then the egg and finally the breadcrumbs, then transfer to a baking sheet. Drizzle over 1 tbsp oil and cook in the oven for 30 mins until golden and crisp. Halfway through the cooking time, put the tomatoes on a separate small baking tray, toss with the remaining thyme and roast alongside the chicken for the final 15 mins.
- To make the creamed corn, heat the remaining oil in a medium saucepan over a low heat and fry the shallot with a pinch of salt for 10 mins, or until softened and translucent. Cut the corn kernels off the cobs by holding the cobs upright on a board and running a serrated knife down the length. Tip the sweetcorn into the pan along with the milk, then simmer gently for 10 mins. Roughly blitz using a hand blender until the mixture is mostly smooth but some chunky bits of corn remain. Stir through the crème fraîche and chives and season to taste.
- Divide the chicken schnitzel, creamed corn and roasted tomatoes between two plates, then scatter the corn with extra chives and serve.
Nutrition Facts : Calories 654 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 0.75 milligram of sodium
CHICKEN WITH CREAMY CORN AND POTATOES
Chicken has got some great co-stars in this dish. Potatoes, onions, red peppers and corn simmer in a creamy sauce for a brilliant performance.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.
- Add onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
- Top with shredded cheese and cilantro. Serve with chicken and lime wedges.
Nutrition Facts : Calories 590, Fat 29 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 130 mg, Sodium 1080 mg, Carbohydrate 45 g, Fiber 6 g, Sugar 8 g, Protein 38 g
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