This dish smacks of summertime with its
slices of grilled chicken topped with a garden fresh, colorful
relish of sweet corn and bell peppers. Adapted from “Weir
Cooking Recipes from the Wine Country” by Joanne Weir, published
by Time-Life
Grilled Chicken with Sweet
Corn and Pepper Relish
6 chicken breast halves, boneless and
skinless
1 lemon
7 tablespoons extra virgin olive oil, divided
1 ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
2 cloves garlic, diced
3 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided use
1 teaspoon black pepper, divided use
Using vegetable peeler, peel lemon. In
large shallow glass baking dish, place lemon peel strips and
2 tablespoons olive oil. Add chicken breast halves and marinate
in refrigerator for at least two hours or up to overnight.
Bring a small saucepan of salted water
to boil. Add corn kernels and simmer 1 minute. Drain and set
aside.
Make relish by combining in large bowl
the corn, red pepper dice, green pepper dice, yellow pepper dice,
onion, garlic and parsley. Stir well to combine. Add remaining
5 tablespoons olive oil and red wine vinegar. Season with ½
teaspoon salt and 1/2 teaspoon pepper.
Prepare gas or charcoal grill or preheat
broiler.
Place chicken breasts on grill or under
broiler and cook until golden brown on one side, about 5 minutes.
Turn chicken breasts, season with remaining salt and pepper and
return to grill. Continue cooking until golden and cooked throughout,
about 4 to 5 minutes more.
To serve, slice each chicken breast on
the diagonal into 4 or 5 slices. Top with relish. Garnish with
additional parsley leaves, if desired.
Makes 6 servings.
Nutrition Analysis, Per Serving: 200 calories;
5 g fat; 1 g saturated fat; 0 g trans fat
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
