Grilled Chicken with Fresh Corn Cakes

• YIELD: Makes 4 servings
• HANDS-ON: 15 MINUTES
• TOTAL: 56 MINUTES
• COURSE: Main Dishes

Ingredients

• 3 lemons
• 2 garlic cloves, pressed
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1 1/2 teaspoons salt, divided
• 3 skinned and boned chicken breasts
• 3 ears fresh corn, husks removed
• 1 tablespoon olive oil
• 1 (6-oz.) package buttermilk cornbread mix
• 1/4 cup chopped fresh basil
• 8 cooked thick hickory-smoked bacon slices
• 2 cups loosely packed arugula

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.
• 2. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.
• 3. Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
• 4. Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• 5. Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
• 6. Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.

Southern Living JULY 2011

Pepper and Chicken Nachos

• YIELD: Makes 4 servings
• HANDS-ON: 18 MINUTES
• TOTAL: 37 MINUTES
• COURSE: Main Dishes, Appetizers

Ingredients

• 4 garlic cloves, pressed
• 1/4 cup cider vinegar
• 1/3 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 medium-size bell peppers, cut into 2-inch pieces
• 2 cups chopped deli-roasted chicken
• 1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
• 1 (7.5-oz.) package sliced sharp Cheddar cheese
• 1/3 cup loosely packed fresh cilantro leaves

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
• 2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
• 3. Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
• 4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.

Southern Living JULY 2011

Grilled Chicken and Creamy Corn

ingredients

• 2 Tbsp. olive oil
• 1 tsp. smoked paprika
• 3 fresh ears of sweet corn
• 4 skinless, boneless chicken breast halves
• 1/3 cup sour cream
• Milk
• 1/4 cup shredded fresh basil

directions

1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.

2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4.

nutrition facts

• Calories309,
• Total Fat (g)13,
• Saturated Fat (g)4,
• Monounsaturated Fat (g)6,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)89,
• Sodium (mg)238,
• Carbohydrate (g)14,
• Total Sugar (g)2,
• Fiber (g)2,
• Protein (g)36,
• Vitamin A (DV%)0,
• Vitamin C (DV%)12,
• Calcium (DV%)4,
• Iron (DV%)9,
• Percent Daily Values are based on a 2,000 calorie diet