Wednesday, October 7, 2015

Balsamic Chicken with Corn and Swiss Chard

I happened to go to the Farmers Market today mainly because I wanted tomatoes. I get frantic at this time of year because tomato season is ending! It's such a short window and you have to squeeze in as many fresh Michigan tomatoes while you can! While at the market I happened by a stall that had the most gorgeous greens so of course they had to come home with me. This recipe is dang good--enjoy!

2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1 tablespoon dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 slices thick-cut bacon, cut into 1/2-inch pieces
1 1/2 cup of froozen corn, thawed
1 bunch Swiss chard, chopped (stems and leaves separated)
2 tablespoons unsalted butter
3 scallions, sliced

Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture.Marinate for a couple of hours in fridge.

Preheat a grill to medium and lightly brush the grill grates with olive oil.  Grill 5 minutes on one side and 5 on the other.

Meanwhile, heat a cast-iron skillet to medium-high heat on the stove  Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.

Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.









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