Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, provides an easy technique for a dish that is good enough to eat every day — you can't even tell it's good for you!

　　

Ingredients

Makes 4 servings

　　

Sauce

1/2 cup fresh or frozen corn kernels

　　1 tsp minced garlic

　　1/4 cup diced onion

　　1 1/4 tsp olive oil

　　1 tsp minced jalapeño pepper

　　2 tbsp minced red bell pepper

　　1 1/2 cups low-sodium chicken stock

　　1 tbsp honey

　　1/2 tsp salt

　　Pinch of black pepper

　　2 tsp fresh lemon juice

　　

Chicken

4 boneless, skinless chicken breasts

　　1/4 cup buttermilk

　　1 pinch black pepper

　　3/4 cup all-purpose flour

　　1 1/4 tsp paprika

　　3/4 tsp salt

　　1/2 tsp granulated garlic

　　1/2 tsp onion powder

　　1/2 tsp dry mustard

　　1/4 tsp celery seed

　　1 tsp olive oil

　　

Step 1

In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.

　　

Step 2

With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.

　　

Nutrition Per Serving

Nutritional analysis per serving: 335 calories

　　8 g fat (2 g saturated fat)

　　34 g carbohydrates

　　2 g fiber

　　#### Nutritional analysis provided by Self