Balsamic Chicken with Corn and Swiss Chard
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons balsamic vinegar
- 1 tablespoon ketchup
- 1 tablespoon dijon mustard
- 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 slices thick-cut bacon, cut into 1/2-inch pieces
- 4 ears of corn, kernels cut off (about 2 cups)
- 1 bunch Swiss chard, chopped (stems and leaves separated)
- 2 tablespoons unsalted butter
- 3 scallions, sliced
Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.
Photograph by Justin Walker
Recipe courtesy of Food Network Magazine
Recipe courtesy of Robin Miller
Recipe courtesy of Rachael Ray