Ingredients:
1/2 cup whole milk
4 1/2 cups fresh corn ( or 2-16 oz.packages frozen corn, thawed)
2 tablespoons fresh basil, thinly sliced
4 teaspoons sugar, divided
1 cup chicken broth ( or water)
1 cup onions, thinly sliced
1/2 cup red bell peppers, thinly sliced
1/2 cup carrots, thinly sliced
1/4 teaspoon black pepper
3 garlic cloves, thinly sliced
2 bay leaves
1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
4 tablespoons fresh parsley, minced
cooking spray
Directions:
Preheat the oven to 400 F.
Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400 F for 25 minutes.
Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
Yield: 4 servings.
Servings: 4
Time preparation: 20 min.
Time total: 90 min.