Longing for the perfect sunshine-filled Spring day, instead I am eating this beautiful meal indoors on a rainy day. The comfort of the season doesn’t necessarily require the perfect weather outside to enjoy a delicious meal indoors. The highlight of my dinner is the crispy corn fritters that are light and flavorful using smoked Spanish paprika to bring out the fresh sweet corn and red pepper. The apple slaw is bursting with sweet pineapple and crispy apples and is the perfect salad to accompany the chicken that I marinated all day in Newman’s Own Herb and Garlic Marinade.
4 chicken breasts bone-in and skin on
1 cup Newman’s Own Herb and Garlic Marinade
Salt and Pepper
- Season chicken breasts with salt and pepper.
- In a shallow baking dish place chicken breasts and pour marinade over breasts. Cover with plastic wrap and marinate for 3-4 hours. Turn breasts over after 1 ½ hours.
- Heat a large sauté/grill pan with olive oil. Grill breasts to brown only about 10 minutes on each side. Place in a preheated oven 375 degrees for 35 minutes.
4 ears fresh sweet white corn, silks and husk removed. Using a sharp knife, slice downward to remove kernels (or you may use a 15.25 oz. canned corn)
½ of a red pepper, charred on stove, seeded and cored, diced
1 cup flour
½ teaspoon baking powder
1 teaspoon sugar
½ teaspoon smoked paprika (Spain)
1 teaspoon black pepper
1 ½ teaspoons salt
2 eggs, beaten
½ cup milk (low fat)
Canola oil for frying
- In a medium mixing bowl add flour, baking powder, sugar, smoked paprika, pepper, and salt. Mix to combine.
- Add beaten eggs and milk, and stir thoroughly. Add diced red pepper and corn kernels.
- Heat a large sauté pan with a thin layer of oil. Drop batter by tablespoonfuls into pan. Fry until lightly golden brown, about 3 minutes per side. Drain on paper towels and sprinkle additional salt while hot. Warm in a preheated 200 degree oven until you are ready to serve.
Apple Slaw and Dressing
8 oz. packaged prepared coleslaw (cabbage, carrots, red cabbage)
Zest from 1 orange, save juice
2 cups apples, diced (I used a combination of Gala and Pacific Rose – you can use any crisp apple)
1 8 oz. can crushed pineapple, well-drained
1 tablespoon lime juice
½ cup mayonnaise
1 tablespoon juice from orange
1 teaspoon apple cider vinegar
2 teaspoons clover honey
½ teaspoon salt
½ teaspoon black pepper
- In a medium mixing bowl combine all of the slaw ingredients. Lightly toss and refrigerate for 1 hour.
- In a small bowl, whisk all of the dressing ingredients. Pour dressing over chilled slaw and serve.