Preparation time: 15 minutes
Cooking time: 25 minutes
Chicken: 4 boneless chicken breasts (6 ounces each)
1 tablespoon olive oil
1 tablespoon creole or whole grain mustard
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
Maque Choux: 1 package (16 ounces) frozen corn nibblets
1 tablespoon olive oil
1 tablespoon butter
½ cup yellow onion, chopped
½ teaspoon minced garlic
1 cup tomato, chopped
1 can (16 ounces) BUSH'S BEST Chili Beans
Salt and pepper, to taste
Hot sauce, to taste
4 green onions, chopped
For the chicken: Preheat oven to 400°.
Rinse and pat dry chicken breasts. Mix oil, mustard and spices and smear onto the chicken. Place chicken on a greased baking pan and cook through about ten minutes. For the maque choux: Heat oil and butter in pan over medium heat. Add onion and garlic and cook f or about five minutes, until onion is clear. Add corn and cook about five minutes until corn is thawed.Stir in tomatoes and BUSH'S BEST Chili Beans, cook for five minutes.
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