2 slices Bacon, cured, lower sodium
16 oz boneless skinless chicken breasts
¼ tsp salt
¼ tsp black pepper
1 fresh chopped red onion
½ tsp ground coriander
4 - 6 medium garlic cloves to taste, minced
1 chipotle pepper in adobo sauce, diced (Note: These come in a tin or jar containing MANY chiles. Use only one or less, as they are HOT. Save the rest, refrigerated, for another day.
1 cup medium-heat salsa, or to taste
7 oz roasted red peppers with brine, drained and cut into ~½" squares
1 9-oz. Package frozen corn, no sauce, e.g., Green Giant, partially thawed
1 pinch fresh cilantro, chopped (optional)


  1. Crisp bacon in a frying pan set over medium-high heat. Take bacon out of pan using a slotted spoon. When cool enough to handle, crumble bacon and reserve.
  2. Season chicken with salt and pepper. Sauté chicken in bacon drippings two minutes per side. Take chicken out of pan..
  3. Sauté onion, coriander and chile in pan 2 minutes. Add garlic, saute one additional minute..
  4. Add salsa, drained and chopped roasted red peppers, and corn. Place chicken back in pan, submerging in other ingredients as best you can. Place lid on pan, and cook at a fast simmer for 12-15 minutes or until chicken is fully cooked. Top chicken with bacon and cilantro.

Serves 2-4.