Ranch Style Chicken and Corn Casserole

This was an incredible meal we made late last week that we grilled - between the yummy charcoal flavor and combination of cheese and bacon we really enjoyed it. I originally had 2 chicken breasts so we ended up with 4 chicken cutlets and that was just way to much for us so I adjusted the recipe below to show serving for 2... it was more than enough for us with the corn side dish as well. Oh and Q was ecstatic about this meal because it had bacon and more bacon.

Ranch Style Chicken

Serves 2

Ranch Style Chicken

ingredients

• 1 whole boneless, skinless chicken breast sliced in half

• 1/8 cup honey

• 1/8 cup dijon mustard

• juice of 1/4 lemon

• 1/2 tsp paprika

• 1/8 tsp salt

• pinch red pepper flakes

• 4 slices thick cut bacon, cut in half and fried until almost crisp (reserve 1 tbsp bacon grease)

• 1/2 cup shredded sharp cheddar or 2 slices cheddar

directions

1. Make the marinade: combine honey, Dijon, lemon juice, paprika, salt & crushed red pepper in a large bowl and whisk together. Add the chicken and toss around until well coated. Cover, refrigerate for 3 hours.

2. Preheat the grill to medium-high heat (make a spot on your grill to cook indirectly as well so the cheese has time to melt after the chicken is done cooking). Add the chicken and cook 3 minutes per side (brush a little bit bacon grease on each side of chicken prior to grilling). After flipping chicken, Lay 2 pieces of bacon on each breast then cover with cheese and slide chicken to indirect heat so it doesn't burn. Remove from grill once cheese has melted and let rest for 5 minutes before serving.

Now onto the side dish that I made to go along with this yummy chicken dish. 

I made the corn casserole for the holidays this past year and the family really enjoyed it - even though the liquid isn't thick and creamy it has the most amazing flavor. I used fresh corn right off the cobb this time and it was even better than the first time I made this due to the crunch factor that fresh corn brings to the table. Another twist I added this time was to add cooked bacon and green chile - oh yeah that sent it over the top! This is definitely a keeper in my arsenal of side dishes!

Corn Casserole with Green Chile & Bacon

Serves 4-6

Corn Casserole with Bacon & Green Chile

 ingredients

• 4 ears of corn, husked and kernels shaved off the cobb

• 1/2 red bell pepper, diced

• 1 jalapeno, minced

• 1/2 stick unsalted butter at room temperature

• 1/2 cup heavy cream at room temperature

• 1/4 cup whole milk at room temperature

• 2 roasted green chiles, seeded & chopped

• 4 slices thick cut bacon fried and chopped

• Kosher Salt & Freshly Cracked Black Pepper to taste

directions

1.Preheat the oven to 375º. Combine the ingredients in a large bowl and mix until combined (the butter might still be a little chunky and that's ok!).

2. Pour into a buttered baking dish and bake for 25 minutes until hot and bubbly. Stir before serving.

Enjoy!

This recipe was adapted from Pioneer Woman.