Recipes:
# Chicken with Corn Sauce
## INGREDIENTS
* 4 skinless, boneless chicken breasts (4 ounces each)
* 3 slices bacon
### CORN SAUCE
* 3 ounces cream cheese, softened
* ¼ cup milk
* 1 cup sour cream
* 1 teaspoon dried onion flakes
* ½ teaspoon salt
* ¼ teaspoon pepper
* 1 (11-ounce) can whole kernel corn, drained
**SERVES 4**
## Make Ahead
Make corn sauce to have on hand. Place in a covered container and refrigerate for up to 3 days. Serve over open-face turkey sandwiches for a midweek meal.
## VARIATION
Present a more festive dish by using an 11-ounce can of Mexican corn, which contains colorful bell peppers.
## DIRECTIONS
**1.** Place chicken on broiler pan. Broil chicken for 4 minutes. Add bacon alongside. Broil, turning chicken and bacon once, for 10 minutes longer; drain bacon on paper towels.
**2.** For corn sauce, mix cream cheese and milk in a saucepan over low heat. Heat, stirring, until cream cheese melts; remove from heat. Add sour cream, onion flakes, salt, pepper and corn.
**3.** Heat corn sauce to serving temperature over medium heat, about 3 minutes. Cut chicken into ¼-inch slices. Place on a serving platter.
**4.** Spoon corn sauce over chicken. Crumble bacon and sprinkle over top.
## Make It Quicker
* Bacon bits make a quick, no-mess substitute for the bacon. All you need is ¼ cup for this recipe.
* Don’t hesitate to use leftover cooked chicken in this recipe. Just chop the chicken into bite-size pieces and add it to the corn sauce. Top chicken mixture with crumbled cooked bacon.
