- 1 tablespoon canola oil
- 1 lb. (4) skinless, boneless chicken breasts
- 2 jalapeno peppers
- 2 tablespoons olive oil, divided
- 1 cup white onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 2 garlic cloves, minced
- 2 cups fresh corn kernels
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- No Salt Seasoning and Pepper, to taste
Cut jalapenos in half lengthwise; discard seeds and membranes. Place on a baking sheet. Drizzle 1 tablespoon of oil, no salt seasoning and pepper on peppers. Broil 10 minutes or until blackened. Peel, if desired, chop. Add to a large bowl.
Reduce oven heat to 350 degrees. In a large, oven-proof frying pan, brought up to high heat, add oil. Season chicken on each side with no salt seasoning and pepper. Sear the chicken breasts for 1-2 minutes on each side. Transfer pan directly into oven. Cook for 12-14 minutes depending on thickness.
Heat remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Saute onion and bell peppers for 3-4 minutes. Add garlic; sauté 1 additional minute. Stir in corn; sauté for 3-4 minutes. Add jalapeno and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, no salt seasoning and black pepper.
To serve, scoop some of the succotash on four plates. Slice each chicken breast. Place the slices over the succotash. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute