Seared Chicken & Marinated Tomatoes

with Fontina Mashed Potatoes & Corn on the Cob

35 MIN

4 Servings

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From the Test Kitchen

For this recipe, you’ll make two rich sides to complement oregano-seasoned chicken: sweet corn coated with an aromatic compound butter (simply butter mixed with parsley and garlic) and potatoes mashed with two kinds of cheese. You’ll serve the chicken topped with fresh tomatoes marinated with a bit of worcestershire sauce and briny capers, which adds bright finish to the flavorful dish.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
2 ears Of Corn
1¼ lbs Golden Potatoes
4 oz Grape Tomatoes
1 clove Garlic
1 bunch Parsley
1 Tbsp Capers
2 Tbsps Butter
4 oz Shredded Fontina Cheese
2 Tbsps Mascarpone Or Labneh Cheese
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Grated Parmesan Cheese
1 tsp Whole Dried Oregano

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the tomatoes:

Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes; place in a bowl. Add the capers and worcestershire sauce; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the corn:

While the tomatoes marinate, remove any husks and silks from the corn; wash and dry the cobs. Add to the pot of boiling water and cook 3 to 4 minutes, or until tender. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked corn to a cutting board and pat dry with paper towels. When cool enough to handle, halve crosswise. Cover with foil to keep warm.

3 Cook & mash the potatoes:

Add the diced potatoes to the same pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone or labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Add the fontina. Stir to thoroughly combine.

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

5 Make the garlic butter & serve your dish:

While the chicken cooks, in a bowl, combine the softened butter, chopped parsley, and as much of the garlic paste as you’d like; season with salt and pepper. Using a fork, mash until smooth. Serve the cooked chicken with the cooked corn and mashed potatoes. Top the chicken with the marinated tomatoes (including any liquid). Evenly top the corn with the garlic butter and parmesan. Enjoy!