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Seared Chicken with Tomatoes and Fresh Corn Cakes

By: Unknown
Region: American
Dish:Non Vegetarian - Chicken
Servings: 35
Time to Prepare: 4


1 1/2 pt.
pints cherry tomatoes
2 cloves garlic, thinly sliced
2 tbsp. olive oil, divided
4 6-ounce boneless, skinless chicken breasts
Kosher salt and pepper
3/4 c.cornmeal
1/2 c.flour
1 tsp.baking soda
2 tsp.honey
2 large eggs
2/3 c.buttermilk
2 c.fresh corn kernels (from 2 ears)
1/2 c.basil, torn


Heat oven to 375°F. In a shallow 9- by 13-in. baking dish, combine tomatoes, garlic, and 1 Tbsp oil and roast 15 minutes.
Meanwhile, pat chicken dry with a paper towel. Heat remaining Tbsp oil in large cast-iron skillet on medium-high. Season chicken with 1/2 tsp each salt and pepper and cook until golden brown, 5 minutes. Turn and cook 1 minute more. Nestle chicken among tomatoes and roast until chicken is cooked through and tomatoes are tender and juicy, 8 to 12 minutes.
Meanwhile, in a large bowl, whisk together cornmeal, flour, baking soda, and 1/4 tsp salt. In a small bowl, whisk together honey, eggs, and buttermilk. Add wet ingredients to dry and stir to combine. Fold in corn.
Clean the skillet and heat on medium-low. Drop 4 large spoonfuls of batter (about 3 Tbsp each) into skillet and cook until golden brown, about 3 minutes per side; transfer to plates. Repeat with remaining batter. Serve with chicken and tomatoes and sprinkle with basil.


Sweet summer corn can be just as good off the cob! Use it in these cakes for a fresh approach to comfort food.

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