Sautéed Sweet Corn, Shrimp, & Bacon Topped Chicken Breast
For this recipe, my wife was telling me to do something besides seafood, so I started thinking in other directions.
Don’t get me wrong. I can bust good ribs, steaks, chops, what ever, but we recently had a 1/2 pound of fresh shrimp left over that didn’t get cooked from a shrimp boil the night before. In addition, we also still had two ears of corn in the kitchen.
Looking through the refrigerator, I found a couple of chicken breasts. Finally, we had some bacon left over from little Eli’s breakfast.
So I figured there are my dinner ingredients, and I went to work throwing something together. It went something like this.
You will need:
2 ears sweet corn (cut off cob)
1/2 onion (diced)
4 slices bacon (chopped)
1/2 lb. raw shrimp (chopped)
2 chicken breasts
1/2 cup shredded mixed cheese (cheddar and jack)
1 teaspoon Old Bay
To start, I like to butterfly the chicken breasts in half. For best results, don’t cut all of the way through. The butterfly cut will make somewhat of a shallow bowl for the toppings later.
Next, in a large sauté pan brown the chicken breasts on each side for 5 minutes. Then place the chicken in a glass baking dish, and set aside. Pre heat the oven to 375 degrees. Now in the sauté pan, add bacon and onion, and sauté for 3 minutes. Now add corn and shrimp (with the pan still over heat), and then season with the Old Bay spice.
Once the shrimp has reached a pretty orange color, pull off and use this mixture to cover the chicken breasts completely. Finish by covering both breasts again with the shredded cheese mix.
Place in the oven until the cheese is melted. You may add more cheese or leave it off, whatever you prefer.
Eat American seafood (and corn and chicken and bacon)!
Chef Danny Hieronymus
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
