Grilled breast of chicken with corn coulis - country livi

2 servings

Ingredients

Quantity Ingredient
1 cup Concentrated homemade or condensed canned chicken broth
¼ cup Water
½ cup Orzo
½ cup Fresh or frozen whole-kernel yellow corn
2 tablespoons Olive oil
2 larges Chicken breast halves, skinned and boned
4 Crosswise slices small eggplant
4 Lengthwise slices medium zucchini
2 Lengthwise quarters small endive
¼ Sweet red pepper, cut into 6 diamonds
¼ teaspoon Salt
¼ cup Sliced wild mushrooms
3 Sprigs fresh thyme
⅛ teaspoon Ground white pepper

Directions

1. In 2-quart saucepan, heat ¼ C broth and the water to boiling over high heat. Add orzo and return to boiling; reduce heat to low and cook until tender and most of liquid is absorbed-about 10 minutes. Set orzo aside and keep warm.

2. In 1-quart saucepan, combine corn and remaining ¼ C broth. Heat to boiling over high heat. Spoon corn mixture into blender and blend until pureed. Return corn puree, or coulis, to saucepan and keep warm.

3. Heat broiler, indoor grill, or grill-marked cast-iron skillet.

(See Note for using outside grill.) Brush half the oil on chicken breasts, eggplant, zucchini, endive, and pepper diamonds; sprinkle with salt. Arrange chicken and vegetables on broiler pan or grill and cook 4 inches from heat source 5 minutes. Or cook in greased skillet over high heat. Turn chicken and vegetables and cook 5 min- utes on remaining side. Remove vegetables to baking pan and keep warm. Cook chicken 5 minutes longer or until cooked through.

4. In medium skillet, heat remaining T oil. Add mushrooms, a sprig fresh thyme, and the white pepper; saute, stiffing constantly, until mushrooms are tender-about 5 minutes. Remove thyme sprig and stir in cooked orzo along with any broth remaining in pan. Cook, stirring until all liquid is absorbed.

5. To serve, divide orzo and vegetables between 2 warm plates to fill one side of each. Spoon corn coulis onto remaining side of plates; place chicken breasts on coulis; garnish with thyme sprigs.

Note: If you are in an area where climate permits, an outdoor grill may be used. If using charcoal, ignite about 30 minutes before cooking orzo. Do not use a charcoal grill indoors.

Nutritional information per serving protein: 41 grams; fat: 18 grams; carbohydrate: 54 grams; fiber: 5 grams; sodium: 1, 128 milligrams; cholester- ol: 69 milligrams; calories: 549.

Country Living/Feb/93 Scanned & fixed by DP & GG

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