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Nutrition Facts
Serving Size 1 (394g) Recipe makes 4 servings The following items or measurements are not included below: 0 olive oil 6 slices pan drippings
Calories 705
Calories from Fat 434		(61%)
Amount Per Serving		%DV
	Total Fat 48.2g	74%
	Saturated Fat 25.1g	125%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.2g
Cholesterol 204mg		68%
Sodium 239mg		9%
Potassium 735mg		21%
Total Carbohydrate 36.9g		12%
	Dietary Fiber 4.2g	16%
	Sugars 0.5g
Protein 36.7g		73%
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Balsamic Chicken over a Corn Puree

Recipe #396256 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SarasotaCook
Oct 26, 2009

This is one of the best simple dishes you can serve. It can be for a elegant dinner party or you can serve it family style. I like to serve this dinner with some good hearty fresh homemade bread. I make a swiss, onion and whole wheat beer bread bread and compliment it with your favorite green salad. However, I like a simple wedge of iceberg lettuce, tomato slices (I like a combination of yellow and red) and blue cheese dressing. The salad is topped with some croutons slightly crumbled. But whatever you serve this with, It is a great dish.

SERVES 4 , 4 Chicken Breasts (change servings and units)

Ingredients

Chicken

4 chicken breasts (boneless and skinless)
0 olive oil
salt
pepper

Corn Puree

4 cups frozen corn
6 slices of bacon use a fairly lean quality bacon so you don't get too much pan drippings (chopped fairly fine)
4 tablespoons grated onions
1 cup heavy cream
4 tablespoons butter
3 tablespoons fresh basil, chopped fine
1 pinch salt
pepper

Directions

1
Balsamic Vinegar -- In a small saucepan on medium heat add the vinegar and reduce by half. Then remove from the heat and just set to the side. You can do this way ahead of time if necessary.
2
Corn Puree -- In a small sauce pan saute the bacon until golden brown. Remove to a small plate lined with a paper towel to absorb any grease. Leave the drippings in the pan. NOTE: I used a low fat bacon so I didn't get more than about 1-2 teaspoons of drippings. If you have more than that please remove some of the dripping. You only need 1-2 teaspoons at the most to saute the corn and don't want too much grease in your dish.
3
Add corn and onion and cook until heated through. Pour into a blender with the cream and butter, just a pinch of salt and pepper and puree until smooth. Return to the pan and over a low heat and wait to add the basil until you finish the chicken.
4
Chicken -- Now you should of already had the chicken out at room temperature Never cook COLD meat, poultry, or seafood. Season well with salt and pepper on both sides. In a oven proof skillet, cast iron would be great if you have it or stainless pan, add the olive oil on medium high to high heat and saute the chicken until brown on the first side, 4-5 minutes. Then glaze with the balsamic reduction, flip and glaze again, and then transfer to a 400 degree oven to finish cooking. Make sure to flip a couple of times and glaze each time with the balsamic glaze. It should only take about 10-12 minutes in the oven. Once done glaze with the remaining sauce and cover with foil to let it rest.
5
Corn -- Finish the corn by turning up the heat a little and then adding in the bacon and basil.
6
Finish -- I like to plate the dish but putting a few spoons of the corn puree on each plate and then top with the the chicken breast. I like to cut each chicken breast on a angle into 3 to 4 slices and then maybe a couple a fresh basil leaves if you want.