Taste contributing writers Meredith Deeds and Beth Dooley share their go-to recipes for fresh summer produce.

Pan-Fried Chicken Breasts With Corn, Tomato and Bacon Sauté

Serves 4.

Make the most of summer produce with this fresh and easy one-skillet dinner from Meredith Deeds, a 2017 favorite.

• 1/3 c. flour

• 1 tsp. paprika

• 1/2 tsp. garlic powder

• 4 (6-oz.) skinless, boneless chicken breast halves, pounded to 3/4-in. thickness

• 1 tsp. salt, divided

• 1/2 tsp. pepper, divided

• 2 tbsp. vegetable oil

• 2 slices bacon, chopped

• 1 small red onion, chopped

• 3 c. fresh corn kernels (3 or 4 ears)

• 1 c. halved cherry tomatoes

• 1/4 c. chopped basil

• 2 tbsp. lemon juice


In shallow dish, mix flour, paprika and garlic powder. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture.

In 12-inch nonstick skillet, warm oil over medium heat. Cook chicken in oil, about 6 to 7 minutes per side or until cooked through. Transfer chicken to a plate; keep warm.

Place the same skillet back over medium heat and add the bacon. Cook until brown and crisp. Transfer to a large bowl. Drain all but 1 tablespoon fat.

Add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown, about 5 more minutes; remove from heat and let cool for a few minutes.

Add to the bowl with the bacon. Add tomatoes, basil and lemon juice and toss to combine. Serve with the chicken.

Any Herb Pesto

Makes about 1 cup.

Note: Pesto is a pounded sauce made with fresh herbs and oil. Though it's associated with basil, you can use any fresh herb, applying the same proportions. Pounding the herbs by hand releases their aromatics, but a food processor takes less time. From Beth Dooley.

• 2 c. fresh herb leaves

• 1 to 2 cloves garlic, crushed

• 2 tbsp. toasted pine nuts, chopped walnuts or cashews

• 1/2 c. extra-virgin olive oil

• 1/4 to 1/2 c. grated Parmesan cheese, optional

• Salt and freshly ground black pepper, to taste


Put the herbs, garlic, and nuts and about half of the oil into a food processor and whir until you have a thick paste. Thin with the remaining oil to the desired consistency. Just before using, stir in the cheese, and salt and pepper to taste.

Try these pesto combinations:

Basil with pine nuts: Toss with pasta, smear on bruschetta and top with tomatoes

Parsley with walnuts: Dollop on grilled steak, toss with grilled mushrooms

Cilantro, mint and cashew: Garnish grilled fish, toss with buckwheat (soba) noodles