Corny Chicken Food

CORNY CHICKEN BAKE

Steps:

• In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

CREAMY CORN SKILLET CHICKEN

Steps:

• Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
• Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
• Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
• Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
• Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
• Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

CORNY CHICKEN CANNELLONI

Steps:

• Gently cook spinach, onion and butter in a small pan for 10 minutes.
• Pour into a bowl and leave to cool.
• Put mince into pan and cook, stirring for 3 minutes.
• Mix into spinach with corn, capsicum, breadcrumbs, and eggs.
• Turn oven to 180°C; spoon mixture into shells.
• Spread 1/4 of cup spaghetti sauce in a shallow casserole dish.
• Arrange shells in dish.
• Pour remaining sauce over and dot with cheese.
• Bake for 40 minutes, take out, leave for 5 minutes then serve.

CORNY CHICKEN

Steps:

• Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
• Stir well and cook on low for 6-8 hours.
• Remove chicken, cut into bite sized pieces and return to pot.
• Add rice, cover, and cook on high for 30 minutes or until rice is tender.
• Serve garnished with cheese, sour cream, and green onions.

CORNY CHICKEN WRAPS

Steps:

• In a non-stick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear.
• Stir in the corn, salsa, olives and chili powder.
• Cook over medium heat for 3-4 additional minutes.
• Spoon chicken mixture in to tortillas, sprinkle with cheese and roll up.

CORNY CHICKEN TACOS

Steps:

• In a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; Add the chicken; toss to coat.
• In a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; Cook and stir for 2 to 3 minutes or until chicken is no longer pink; Stir in corn, heat through.
• Meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, Enjoy.