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

Serves 4.

Note: Make the most of summer produce with this fresh and easy one-skillet dinner. From Meredith Deeds.

• 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 a 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 a bit, about 5 more minutes; remove from heat and let cool for a few minutes.

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

Nutrition information per serving:


Fat19 g

Sodium760 mg

Carbohydrates33 g

Saturated fat5 g

Total sugars7 g

Protein45 g

Cholesterol115 mg

Dietary fiber4 g

Exchanges per serving: 2 starch,

5 ½ lean protein, 1 ½ fat.