“from 1995 cooking light”
1hr 3mins

Ingredients Nutrition


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

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