Pan-seared chicken breast is dressed up with creamy sweet corn with mascarpone cheese, parmesan cheese, and bacon. Sautéed kale goes well with the sweet and salty flavors in the sauce. Serve with garlic bread or pasta for a full meal.
Boneless skinless chicken breast. Love it or hate it?
While chicken breast is certainly a staple for dieters and bodybuilders alike, I don’t shy away from adding high-calorie toppings or sauces. See this Chicken Parmesan recipe, for example. What I love about boneless skinless chicken breast is that when you pound the chicken thin, it cooks in just 10 minutes (5 minutes per side). This makes it a very convenient protein for weeknight dinners.
You’re most likely already familiar with cooking chicken this way, but if not, here’s what I do. I usually put each piece of chicken inside a gallon-sized Ziploc bag. I don’t seal the bag but place it over a cutting board and put the chicken in the middle. Next I push out most of the air. Then I pound the chicken with a meat mallet, so the chicken juice stays in the bag and doesn’t fly all over.
Another advantage to cooking chicken breasts this way is that they stay juicy. See, when you cook a regular chicken breast in a pan, you run the risk of the outside parts getting dried out before the inside is cooked. When you pound the chicken flat to an even thickness, the outside will get a nice seared crust just as the inside is cooked.
Now, want to really up the flavor of the chicken? Instead of cooking the chicken in oil, I cook the chicken in bacon grease. Because white meat chicken has a mild flavor, it really picks up the bacon flavor. (It’s the same way I start my Bacon Chicken Marsala).
I could eat the pan-seared chicken plain like that, but I love adding creamy or cheesy sauces. For this one I went with fresh summer sweet corn cooked in butter with fresh thyme, mascarpone cheese, parmesan cheese, milk, and the bacon pieces.
It was so good. I could eat this every week for the rest of summer.
Here are some of the main ingredients. There are three ears of corn, four slices of bacon, about a pound and a half of chicken breast, and some thyme.
Here’s the seared chicken breast, cooked in bacon fat.
The corn kernels got nicely browned from the remaining bacon grease in the skillet.