Grilled Chicken Topped with Creamy Fire-Roasted Corn and Baked Onion Rings

Grilled Chicken Topped with Creamy Fire-Roasted Corn and Baked Onion Rings

4 Boneless skinless chicken breast (marinated for 1 hour in equal parts lemon juice and soy sauce)

½ cup feta cheese

2 ears of fresh multicolored corn

Chimichurri sauce-I used a store bought kind by Mezzetta

Fresh Chimichurri is cilantro, parsley and garlic

Husk and clean your corn and wrap in tin foil with a drizzle of olive oil.  Fire up the grill and cook corn over medium heat for 10 minutes.    Grill chicken for 4 minutes on each side(if you have larger pieces cook for 3 minutes on each side and flip.  Repeat once, and then cook another 2 minutes on each side.  Flipping several times prevents flare-ups and allows bigger pieces to get cooked.

Cut corn of the cob and place in a bowl with feta and chimichurri.  Mix well, corn should still be hot enough to slightly melt the feta.  Use microwave or stove top if not.  Pour mixture over chicken and serve.

 

For the onion rings:

1 cup flour

1 cup Chicken Bake

1 large yellow onion

Salt to taste

Crispy Baked Onion Rings:

Preheat oven to 375. Spray onion rings with Pam and dredge in flour, then egg, then chicken bake. Cook for 12 to 15 or until brown and crispy.  Serve with your favorite sauce.  I used Kraft Horseradish Dijon Mayo