The Weekly Recipe

THE WEEKLY RECIPE - A different recipe sent each week from

This dish smacks of summertime with its slices of grilled chicken topped with a garden fresh, colorful relish of sweet corn and bell peppers.

Recipe: Grilled Chicken with Sweet Corn and Pepper Relish

Thanks to the convenience of bottled poppy seed dressing, you can stir together this beautiful and tasty fruit and pasta salad in less than 20 minutes.

Recipe: Strawberry Orange Pasta Salad

This scrumptious ice cream dessert was a finalist in Nestle's 2000 Share The Very Best Recipe Contest, entered by Marge Mitchell of Portland, Oregon. It's built by layering crumbled chocolate chip cookies and toasted walnuts between tiers of vanilla ice cream and a delicious homemade chocolate sauce. It requires some effort, but the taste is worth it in the end as well as are the thanks from thrilled dinner guests.
Recipe: Mom's Special Occasion Ice Cream Cookie Dessert

Grilled Chicken with Sweet Corn and Pepper Relish

6 chicken breast halves, boneless and skinless
1 lemon
7 tablespoons extra virgin olive oil, divided use
1 ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 cup diced red onion
2 cloves garlic, minced
3 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided use
1 teaspoon black pepper, divided use

Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
Make relish by combining in large bowl the corn, diced red pepper, diced green pepper, diced yellow pepper, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Prepare gas or charcoal grill or preheat broiler.
Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired.

Makes 6 servings.

Grilled Chicken with Sweet Corn and Pepper Relish recipe and photograph provided courtesy of the National Chicken Council. Used with permission. (Adapted from “Weir Cooking Recipes from the Wine Country” by Joanne Weir, published by Time-Life.)
Strawberry Orange Pasta Salad recipe and photograph provided courtesy of Kraft Foods, Inc., member of The Association For Dressings and Sauces.
Mom's Special Occasion Ice cream Dessert recipe and photograph are the property of Nestlé®, used with permission.
Contact the Editor:Email Hope Pryor. (Do not remove or alter the words "Subscriber Email" in the subject line.)
Click here to visit CooksRecipes.com. Click here for printing tip
Copyright © 2005 - 2008 CooksRecipes.com. All rights reserved.
Terms of Use | Privacy Policy | Content Rating
Click here to *** from The Weekly Recipe. Be sure to send the blank email using the same email address you signed up with in the "From Line", and the single word "Remove" is in the "Subject Line". This is an auto-removal process, the email address must match the one on our mailing list for removal to be successful.

Back to newsletter list

Date:

From:

Subject:

Grilled Chicken with Sweet Corn and Pepper Relish