Best Chicken Corn And Zucchini Recipes

GRILLED CHICKEN IN RED CHILI SAUCE WITH ZUCCHINI AND CORN

Steps:

• 1. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, and cook, stirring frequently, until the onion begins to brown, 3 to 4 minutes. Add the ground chili, masa, tomato paste, cumin, oregano, brown sugar, Maggi, and beef broth. Stir to combine. Bring to a boil, then reduce the heat and simmer the sauce, partially covered, stirring frequently to prevent sticking, until thickened, 8 to 10 minutes. Reserve in the pan, off heat. (Sauce can be made ahead to this point. Cover and refrigerate up to 2 days.) 2. Prepare a hot fire in an outdoor grill, or heat an oven broiler or stovetop grill pan. Brush the chicken with the remaining tablespoon of oil, and season with 1/4 teaspoon of the salt. Grill the chicken turning frequently once or twice, about 4 to 5 minutes per side or until no longer pink inside at the thickest part and firm to the touch. 3. Meanwhile, in a medium skillet, heat the butter over medium heat. Add the zucchini, corn, red pepper, and remaining salt. Cook, tossing, until sizzling and heated through, about 2 minutes. Reheat the sauce. 4. To serve, put a chicken breast in the center of each of 4 plates. Spoon the chili sauce over the chicken, and let it pool onto the plate. Scatter the heated vegetables over the top. Sprinkle with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

ZUCCHINI AND CORN-STUFFED CHICKEN

Steps:

• In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces.
• Finely chop coriander.
• In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened.
• Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken.
• In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat.
• Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contaminations caused by uncooked meat juices).
• Pat chicken dry and brush with jelly mixture from 1 bowl.
• Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side.
• With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

CHICKEN, CORN AND ZUCCHINI

Steps:

• Preheat oven to 425°F.
• In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Shake well and set aside.
• In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
• In a bowl, coat corn and green onions with remaining oil mixture.
• On the rack in the broiler place chicken.
• Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
• Roast for 25- 30 minutes, turning both occasionally.
• Add corn and green onions to vegetable pan.
• Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.