Recipe - Chipotle-Rubbed Frenched Chicken

4 Chicken breasts halves with
wings attached
Salt and freshly ground
black pepper
1 small Can chipotle chilies in
adobo sauce
Quickcooking grits or white
ground hominy
5 tablespoon Unsalted butter, (up to 6)
3 Husked ears of corn, (up to
4)
2 tablespoon Minced garlic
1 cup Prepared mayonnaise
2 tablespoon Milk, (up to 3)
Cilantro for garnish

Preheat grill or grill pan.

Using a sharp knife remove the tip and first joint of the wing of each
chicken breast leaving the second joint still attached to the breast.
Season each breast with salt and pepper. In a blender puree the chipotle
chilies and adobo sauce until smooth. Brush the breasts with the chipotle
puree reserving the remaining puree for later. Grill the chicken until
cooked through and keep warm. Chicken can be finished in a 450 degree oven
if necessary.

Cook enough grits to yield four cups according to package directions using
One half milk and One half water for the liquid amount. Season cooked grits with salt
and pepper and stir in 2 tablespoons butter.

Brush corn with remaining butter and grill until browned, about 5 to 8
minutes, rotating the ears occasionally. Cut grilled ears crosswise into
1inch medallions. In a saute pan melt remaining butter with minced garlic.
Add the corn medallions and toss to coat for about 30 seconds.

In a small bowl whisk together mayonnaise, milk and the reserved chipotle
puree to taste.

Arrange grilled chicken, grits and corn on serving plate. Garnish with
cilantro leaves and drizzle of chipotle mayonnaise sauce.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8874 Posted to MCRecipe Digest V1 #609 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 12, 1997