Sautéed Chicken With Corn and Edamame

Sauteed Chicken With Corn and Edamame
Quentin Bacon
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

4
ounces
sliced bacon
1
tablespoon
olive oil
4
6-ounce
boneless, skinless chicken breasts
kosher salt and black pepper
1
large red onion, thinly sliced
2
cups
frozen shelled edamame, thawed
1 1/2
cups
corn kernels, fresh (from 2 ears) or frozen

Directions

  1. Heat oven to 400° F. In a skillet, over medium heat, cook the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings.
  2. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown, about 3 minutes per side.
  3. Transfer the chicken to a baking dish and roast until cooked through, about 8 minutes.
  4. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 7 minutes.
  5. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
  6. Break the bacon into pieces and add to the skillet. Stir in the remaining ¼ teaspoon each salt and pepper. Spoon onto plates and serve with the chicken.
Kate Merker
May 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 23 mg
  • Sodium 489 mg
  • Carbohydrate 21 g
  • Fiber 7 g
  • Sugar 9 g
  • Protein 18 g
What does this mean? See Nutrition 101.

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