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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Chicken with Zucchini, Corn & Tomato Sauce Recipe

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This recipe for Grilled Chicken with Zucchini, Corn & Tomato Sauce is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 ears corn, kernels cut from cob or 8 oz frozen corn
2 small or 1 medium zucchini diced
1 bunch scallions (green onions)
1 small red chili pepper (or jalapeņo) or 1 tsp crushed red pepper
2 Tbsp butter
1 cup loosely packed fresh herbs, such as basil, chopped
4 cups baby arugula
Parmesan for garnish
Directions:
Directions:
Marinate chicken breasts in Italian dressing. Preheat outdoor grill or indoor grill pan to medium-high. In a large skillet, heat the 2 Tbsp of EVOO and heat over medium high heat. Add the corn and lightly brown, 3 to 5 minutes. Add the zucchini, scallions, chile pepper and the garlic to the corn; season. Cook to soften, 3 to 4 minutes. Add the butter and stir to melt, creating a creamy sauce. Remove the zucchini-corn sauce from the heat and toss with the tomatoes and herbs. Grill the chicken 3 to 4 minutes on each side then transfer to plates. Top each chicken breast with a cup of the baby arugula and some of the warm zucchini-corn sauce. Top with the Parmesan
Number Of Servings:
Number Of Servings:
4

 

 

 

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