|2||slices Bacon, cured, lower sodium|
|16||oz boneless skinless chicken breasts|
|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)|
- 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.
- Season chicken with salt and pepper. Sauté chicken in bacon drippings two minutes per side. Take chicken out of pan..
- Sauté onion, coriander and chile in pan 2 minutes. Add garlic, saute one additional minute..
- 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.