Chicken With Confetti Corn Sauce Recipes

CREAMY CORN SKILLET CHICKEN

Steps:

• Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
• Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
• Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
• Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
• Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
• Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

CONFETTI CHICKEN

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

CHICKEN CONFETTI

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.

CHICKEN-N-VEGGIE FILLED CONFETTI CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Place a greased 12-inch cast iron skillet in the oven to heat.
• In a large bowl, combine the artichoke hearts, spinach, Parmesan, mozzarella, mayonnaise, garlic, and 2 teaspoons hot pepper sauce. Mix well, and then fold in the cooked chicken. Set aside.
• In a medium bowl, blend eggs, oil and 1 teaspoon hot pepper sauce. Add the milk, carbonated beverage, cornmeal and flour. Mix well, and then stir in 1 cup of the chopped bell pepper.
• Remove the skillet from the oven. Pour the cornbread batter into the skillet. Carefully spread the batter with a spoon toward the sides of the skillet. The batter will begin to rise around edge of skillet. Spoon the chicken mixture on top of the batter, leaving the edges uncovered. Gently press the chicken mixture into the batter, making the edges rise slightly. Sprinkle the remaining 1/3 cup of bell pepper over the top.
• Bake for 25 to 35 minutes, or until the cornbread is golden and the filling is hot. Remove from the oven and cool for 5 to 10 minutes. Cut into wedges and serve.

CONFETTI CHICKEN BAKE

Steps:

• For filling: In saucepan, combine carrots, onion, celery and chicken broth.
• Simmer 20 minutes.
• In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
• Add simmered vegetables and liquid; mix well.
• Set aside.
• For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
• Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
• Drop confetti topping onto top of casserole.
• Bake at 350 degrees for 40-45 minutes or until golden brown.
• Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
• Enjoy!

CONFETTI CORN

Steps:

• In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.

SKILLET CHICKEN BREASTS WITH CORN SAUCE

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserve 2 Tbsp. dripping in skillet. Drain bacon on paper towels. Combine basil and pepper; rub on chicken.
• Add chicken to reserved drippings; cook on medium heat 5 min. on each side or until browned. Add onions; cover. Cook on low heat 30 min. or until chicken is done (165°F).
• Combine sour cream and flour in small bowl; gradually stir in milk. Remove chicken from skillet; drain. Add sour cream mixture to skillet. Cook 1 to 2 min. or until thickened and bubbly, stirring constantly. Stir in corn. Return chicken to skillet; cook 1 to 2 min. or until heated through. Crumble bacon; sprinkle over chicken.

CRISPY JALAPENO HONEY CHICKEN WITH TOMATO-CORN CONFETTI

Steps:

• Wash and pat chicken dry. In a shallow bowl blend honey, jalapeno pepper, garlic and egg. On a separate plate, mix breadcrumbs, flour, OLD BAY® Seasoning and parsley flakes. Dip each chicken breast in honey mixture, then in breadcrumb mixture. Repeat with honey and breadcrumb mixture.
• In a large non-stick skillet, heat oil over medium heat. Saute chicken 5-7 minutes per side or until chicken is done. Remove from skillet and keep warm.
• Combine all ingredients for tomato-corn confetti. Serve over chicken.

CONFETTI CORNBREAD

Steps:

• Preheat the oven to 375 degrees and grease a 9X9 square pan.
• Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
• In a smaller bowl, combine the next 3 ingredients.
• Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
• Pour into pan and bake, approximately 40- 50 minutes.
• Check doneness with fork or toothpick.
• Remove from oven.
• Top with butter pat and move it around until evenly coated.