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Summertime |
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By Peg Smith |
Photos Andy Lyons | Recipes Maryellyn Krantz
| Food Styling Jill Lust |
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And the cooking is
easy. Suppers are jumping with fresh flavors, sunset
colors, and tasty combinations. |
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Grilled
Chicken and Creamy Corn |
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2
Tablespoon Olive Oil
1
Teaspoon Smoked Paprika
3
Fresh ears of sweet corn
4
Skinless, boneless chicken breast halves
1/3 Cup sour
cream
Milk
1/4 Cup
shredded fresh basil |
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1. In small
bowl combine oil and paprika. Brush corn and chicken
with oil mixture. Lightly sprinkle salt and pepper.
Grill directly over medium coals for 12 to 15 minutes or
until chicken is no longer pink (170°F). turning once. |
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2. Carefully
cut kernels from cob by firmly holding the corn at the
top (using a kitchen towel to grip, if necessary) and
slicing downward with a sharp knife. Transfer to bowl;
stir in sour cream. Season with additional salt and
pepper. Stir in milk to desired creaminess. Slice
chicken breasts. Serve with corn; sprinkle shredded
basil. |
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Each
serving 309 cal, 13g fat (4g sat. fat), 89mg chol, 238
mg sodium, 14g carbo, 2g fiber, 36g pro.
Daily
Values: 13% vitamin A, 12% vitamin C, 4% calcium, 9%
iron. |
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For Further
Information, please buy a copy of Better Homes and
Gardens,
July 2008 Issue @ myNEWS.com
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