Tuesday, May 05, 2009

Tuesday's Recipe of the Week!

I haven't tried this one yet...but it came to my email today...and it's on my list of meals for next week!

Sautéed Chicken With Corn and Edamame

Photo courtesy of Real Simple.com
find the recipe here!

  • 4 ounces sliced bacon
  • 1 tablespoon olive oil
  • 4 6-ounce boneless, skinless chicken breasts
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large red onion, thinly sliced
  • 2 cups frozen shelled edamame, thawed
  • 1 1/2 cups corn kernels, fresh (from 2 ears) or frozen
  • Heat oven to 400° F.
  • In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings.
  • Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to a baking dish and roast until cooked through, about 8 minutes.
  • Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
  • Break the bacon into pieces and add them to the killet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.

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