Chicken with Corn and Cheese Sauce

From Cooking Light; can also use the sauce with steak, pork chops, or potatoes

Has Kim tried this? No

Sauce:

1 tsp butter

2 c fresh corn (about three ears)

1 c finely chopped red onion

2 tsp chili powder

1 c coarsely chopped peeled tomatoes

1/2 c reduced-fat milk

1/2 c (4 oz) fat-free cream cheese

2 c (8 oz) shredded extra sharp cheddar cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp hot pepper sauce

Chicken:

8 (6-oz) skinless, boneless chicken breast halves

1/2 tsp salt

1/4 tsp black pepper

Cooking spray

1/4 c chopped fresh chives

1. Prepare grill.

2. To prepare sauce: melt butter in a large saucepan over medium heat. Add corn and onion. Cover and cook 10 minutes or until onion is tender, stirring occasionally. Stir in chili powder, cook 1 minute. Stir in tomato; cook 2 minutes. Stir in milk and cream cheese; cook 6 minutes over low heat, stirring frequently. Stir in cheddar cheese, 1/2 tsp salt, 1/4 tsp pepper, and hot pepper sauce; cook 4 minutes or until melted, stirring frequently. Cover and keep warm.

3. To prepare chicken, sprinkle chicken with salt and pepper. Place chicken on grill rack. Grill 4 minutes on each side or until chicken is done. Serve chicken with sauce and sprinkle with chives. 

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