I grabbed my latest copy of 'Cooking Light' and began flipping through the ear marked pages. Cooking Light is my go-to when trying to find new seasonal recipes. 'Cooking Light,' 15 minutes/5 ingredient recipes basically taught me how to cook and remain some of my favorites! I digress. We decided to make chicken served with a side of this golden corn salad with fresh basil. Understanding it's grilling season, we decided to cook the chicken in the skillet. It's a fool proof, no fail, recipe I learned from a chef a few years back. The meal provided the perfect summer supper and was ready in no time! Recipes and details are below. Let me know what you think when you make this for your friends and family!
Chicken:
Ingredients:
- Chicken
- Olive Oil
- Salt
Instructions:
- Preheat the oven to 400 degrees
- Place chicken on a plate and drizzle with olive oil and salt. No pepper.
- Please note this was a game changer for me. I always oiled the pan and applied salt, no pepper. As it turns out, you should put oil directly on the chicken. Salt enhances the taste of the food while pepper seasons the food. It's amazing! I was serving chicken all wrong for so many years.
- Heat an oven proof skillet on the stove until hot. We use our cast iron skillet and it never fails.
- Once hot, place the chicken on the pan and allow to cook for roughly two minutes on each side. If you try and remove the chicken from the pan and it sticks to the pan, its not ready to turn. When it's ready to turn, it will no longer stick to the pan. Who knew?
- Flip the chicken and cook on the other side for two to three minutes.
- Place the chicken in the oven and cook until finished. Roughly 15-20 minutes. I use a meat thermometer to check the chicken's internal temp always abiding by the safety minimums (articles posted here and here).
Grilled Corn Salad with Fresh Basil:
Ingredients:
- 8 ounces small yellow Finnish potatoes or small red potatoes
- 3 cups fresh corn kernels (about 4 ears) - i used a bag of steamed corn for ease
- 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
- 1 1/2 cups chopped red bell pepper
- 1/4 cup minced shallots
- 3 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 6 cups arugula, trimmed
- 1/2 cup torn fresh basil leaves
- 2 ounces goat cheese, sliced
Instructions:
- Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
- Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.
The grilled chicken and corn salad went together very well and provided the perfect summer meal. I had the corn salad for lunch the next day and it was tasty cold as well! If you're looking for a quick and easy dinner, you won't be disappointed!
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