Thursday, March 6, 2008

Sauteed Chicken with Corn and Edamame

I got this recipe from Real Simple. If you haven't been to their website for recipes, try it! They have some good, easy, healthy ones. I modified this recipe just a little bit. I used precooked bacon, probably 8 slices instead of 6 -- everything is better with more bacon :), and I seasoned the chicken a little bit more. I think I'll try it marinated and grilled next time. Anyway, here it is:

4 ounces sliced bacon
1 tablespoon olive oil
4 boneless, skinless chicken breasts
3/4 teaspoon kosher salt (I just started cooking with kosher salt -- it really does make food taste better! who knew!!)
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups corn, fresh (from 2 ears) or frozen

Heat oven to 400. In a large skillet, over medium heat, fry bacon until crispy, about 6 minutes. Transfer to a paper towl-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with 1/2 tsp. of the salt and 1/4 tsp. of pepper. Cook until golden brown, about 4 minutes per side. Transfer to a baking dish and roast until cooked through, about 8 minutes. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through 2-3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.

1 comment:

Kim Edwards said...

Thanks, Jen! How great to be able to read what you would do differently next time too. That sounds so good. Thank you for joining in!