DEVILISH CHICKEN & CORN ON THE COB
No frying required for this chicken. It's devilishly delicious. Crispy on the outside and juicy on the inside, and the corn is an extra treat. So so yummy
Provided by Linda Griffith
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.
SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Provided by Pierre Franey
Categories dinner, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams
DEVILISH CHICKEN AND CORN ON THE COB
This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.
Provided by ebbtide
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 400°F.
- In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
- Brush corn and each chicken piece thouroughly with the butter mixture.
- Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
- Set corn in a seperate baking dish, covering with aluminum foil.
- Bake both dishes for one hour, serve hot.
Nutrition Facts : Calories 687, Fat 47.7, SaturatedFat 12.2, Cholesterol 162.6, Sodium 571.7, Carbohydrate 23.6, Fiber 2.8, Sugar 3.6, Protein 41.9
CHICKEN-FRIED CORN ON THE COB
Make and share this Chicken-fried Corn on the Cob recipe from Food.com.
Provided by Moe Larry Cheese
Categories Corn
Time 7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk and egg in shallow dish and mix well.
- Combine flour, seasoned salt and pepper in shallow dish and mix well.
- Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
- In a large skillet, heat oil to 350 degrees.
- Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
- Drain on paper towels.
Nutrition Facts : Calories 265.4, Fat 4.4, SaturatedFat 1.5, Cholesterol 36.7, Sodium 33.6, Carbohydrate 50.7, Fiber 3.7, Sugar 5.5, Protein 9.7
GRIDDLED CHICKEN & CORN ON THE COB SALAD
Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
- Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
- Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.
Nutrition Facts : Calories 236 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.2 milligram of sodium
CORN AND CHICKEN DINNER
My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
HOME-STYLE CHICKEN AND CORN
Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
- Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
- Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.
Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 9 g, TransFat 0 g
DEVILISH CHICKEN
Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.
Provided by mgord93
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
- Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
- Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
- Remove the chicken and reserve on a plate under a foil tent.
- To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
- Add chicken broth to the vegetables and bring to a simmer.
- Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
- Remove the chicken from teh skillet to the platter.
- To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
- If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8
More about "devilish chicken corn on the cob recipes"
DEVILISH CHICKEN AND CORN ON THE COB - BIGOVEN
From bigoven.com
DEVILISH CHICKEN AND CORN ON THE COB | RECIPE - FOOD CITY
From foodcity.com
OUR BEST GRILLED CORN RECIPES EVER - FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE DETAILS | MCKINNON'S SUPERMARKETS
From mckinnonsmarkets.com
DEVILISH CHICKEN & CORN ON THE COB | KEEPRECIPES: YOUR …
From keeprecipes.com
DEVILISH CHICKEN AND CORN ON THE COB - COOKSRECIPES
From cooksrecipes.com
DEVILISH CHICKEN AND CORN ON THE COB RECIPE
From recipebridge.com
DEVILISH CHICKEN AND CORN ON THE COB RECIPE
From recipebridge.com
CHURCH S CHICKEN CORN ON THE COB RECIPE RECIPE | RECIPES.NET
From recipes.net
DEVILISH CHICKEN AND CORN ON THE COB | JUST A PINCH RECIPES
From justapinch.com
DEVILISH CHICKEN AND CORN ON THE COB RECIPE - SPRY LIVING
From spryliving.com
BASIL CHIMICHURRI CHICKEN WITH CORN ON THE COB! HEALTHY DINNER …
From tiktok.com
HOW TO GRILL CORN ON THE COB: 3 EASY WAYS - ALLRECIPES
From allrecipes.com
CORN ON THE COB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST CREAMY CHICKEN & CORN SKILLET RECIPE - DELISH
From delish.com
IT'S CORN SEASON! - THE SAN DIEGO UNION-TRIBUNE
From sandiegouniontribune.com
DEVILISH CHICKEN AND CORN ON THE COB | RECIPES
From brookshires.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love