Recipe(tried): Chipotle-Rubbed Frenched Chicken Breasts with Silky Hominy and Corn Medallions and Peach, Strawberry, and Blueberry Fruit Salad

I made this for dinner with some adaptations. I used regular skin-on, bone-in chicken breasts. I also served just grilled corn-on-the-cob rather than the medallions. Though the medallions sound really good with the garlic, I wondered how one would approach eating them. Maybe the same way one would eat corn-on-the-cob - just pick the medallions up with one's fingers??!? I also served a fruit salad with this meal.

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CHIPOTLE-RUBBED FRENCHED CHICKEN BREASTS
WITH SILKY HOMINY AND CORN MEDALLIONS
Source: Gourmet Magazine and Sara Moulton
Yield: 4 servings

FOR THE CHICKEN:
4 chicken breasts halves with wings attached
Salt and freshly ground black pepper
1 small can chipotle chilies in adobo sauce
FOR THE GRITS:
Quick-cooking grits or white ground hominy
salt and pepper (to taste)
5 to 6 tablespoons unsalted butter, divided use
FOR THE CORN MEDALLIONS:
3 to 4 husked ears of corn
2 tablespoons minced garlic
FOR THE CHIPOTLE MAYONNAISE SAUCE:
1 cup prepared mayonnaise
2 to 3 tablespoons milk
Cilantro for garnish

TO PREPARE THE CHICKEN:
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. Set aside.

In a blender puree the chipotle chilies in 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.

TO PREPARE THE GRITS:
Cook enough grits to yield four cups according to package directions using 1/2 milk and 1/2 water for the liquid amount. Season cooked grits with salt and pepper and stir in 2 tablespoons butter.

TO PREPARE THE CORN:
Brush corn with remaining butter and grill until browned, about 5 to 8 minutes, rotating the ears occasionally. Cut grilled ears crosswise into 1-inch medallions.

TO MAKE THE CHIPOTLE MAYONNAISE SAUCE:
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.

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

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PEACH, STRAWBERRY AND BLUEBERRY FRUIT SALAD

I don't feel that this fruit salad needs any dressing but feel free to add some if you like.

2 ripe peaches or nectarines, peeled and sliced
1/2 pint strawberries, rinsed and hulled
1/2 pint blueberries, rinsed and picked over discarding stems and bad berries
Sugar to taste (I like about 1/2 Tbsp.)
1/2 to 1 tsp. Fruit Fresh* (I just sprinkle it on, then mix it in with the sugar)

Bring a deep pan of water to a boil over high heat (deep enough to cover the peaches with the water). With a sharp paring knife, cut a small X in the end of each peach or nectarine. Place them in the boiling water for 20 seconds. Remove immediately and set aside to cool for a few minutes.

Peel and slice the peaches and place in a bowl. Sprinkle with the sugar and Fruit Fresh and mix.

Slice the strawberries and place in the bowl with the peaches. Add the blueberries and mix the fruits. Place salad in the refrigerator, covered, until ready to serve.

*Fruit Fresh is a powdered ascorbic acid which keeps the peaches from turning brown.