"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

CAJUN CHICKEN MAQUE CHOUX from Cooking Light magazine Recipe

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This recipe for CAJUN CHICKEN MAQUE CHOUX from Cooking Light magazine, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosalind Ubersax
Added: Saturday, June 24, 2006


5 large ears fresh corn
2 t. garlic powder
1 t. salt
1 t. onion powder
1 t. dried oregano
1 t. dried thyme
4 t. paprika
1 t. ground red pepper
4 (4-ounce) skinned, boned chicken breast halves 2 bacon slices
2 cups chopped red bell pepper
2 cups chopped onion
1 cup diced tomato
1 cup evaporated skimmed milk
1/4 t salt
1/2 cup chopped fresh parsley

Cut whole kernels from ears of corn to measure 4 cups; set aside, and discard cobs.


1. Combine garlic powder and the next 6 ingredients (garlic powder through ground red pepper); stir well.
2. Place 2 tablespoons garlic powder mixture in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
3. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove from pan; set aside.
4. Add chicken to pan, and cook over medium-high heat 1 minute on each side or until browned. Remove from pan, and set aside.
5. Add bell pepper and onion to pan, and sauté 5 minutes.
6. Add corn, remaining garlic powder mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30 minutes.
7. Return the chicken to pan, nestling chicken into corn mixture; cook 15 minutes or until chicken is done.
8. Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with 1 chicken breast half.
9. Crumble bacon over each serving and sprinkle with parsley.

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This was a favorite of ours. It's worth the time!




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