Bacon-Wrapped Chicken with Chipotle Corn Salsa

Things have been eventful since my last post. We stayed for our two nights at the hotel waiting for the RV to be repaired. It still wasn't ready but the owner of the shop agreed to let us stay in the RV, gave us a key to the gate so we could come and go - very different. After one night at the shop the RV was ready so from there we went to a lovely little RV park - Coastal Oaks RV Park. We loved this place and will be staying here our next visit to Rockport. We stayed one night there then headed to Choke Canyon State Park. This is about 30 minutes from where our perm gate will be, which is now scheduled to start next week sometime. For now this is home.

When my in-laws were down for a visit last week visiting, my mother-in-law gave me her Redbook magazine. I always enjoy their Look, Cook, Eat! page. It usually contains two simple recipes. In this particular issue this was one of the two. If you would like to see their version you can find it online here at Group Recipes.

I only made one change as far as ingredients - instead of Mexicorn, I used Southwest Style Corn. The difference? Mexicorn is corn with red and green bell peppers. Southwest Style Corn is corn with onions, black beans, red bell peppers and flavored with lime juice. Of course I did my usual change of reducing the quantities to make it for two - one exception in this recipe is that I did not reduce the amount of chipotle pepper I used. Yep that means I used the same amount of pepper for two servings that they used for four servings - we like our food spicy around here! This recipe turned out to be a HUGE hit. To give you an idea here are a few quotes from my husband: "mooey yumalicious", "a keeper" and my favorite "man food".

Chipotle Corn Salsa
1/2 11 oz can southwest style corn
1/2 lg avocado, peeled and diced
1 Tbsp fresh lime juice
1 chipotle pepper in adobo sauce, chopped
1/2 Tbsp canola oil
1/4 tsp coarse salt

Drain corn, reserving one to two tablespoons juice in small bowl. Add approx 1/2 cup corn to the reserved juice, cover and put away to use another time. In a medium bowl combine remaining corn, avocado, lime juice, pepper, oil and salt.

Set aside.

Bacon-Wrapped Chicken
5 chicken breast tenders
5 slices center cut bacon
Adobo sauce
Coarse salt
Freshly ground pepper
1 Tbsp canola oil

Sprinkle chicken tenders with salt and pepper to taste. Brush with adobo sauce.

Wrap one slice of bacon around each chicken tender. In nonstick skillet heat oil over medium heat. Add tenders and cook until fat is rendered and bacon is browned, 6-7 minutes.

Turn and cook until tenders are cooked through, about 5-6 minutes. Drain on paper towels.

Serve over the corn salsa. Enjoy!

Come back tomorrow to see what I use the other 1/2 of the corn and avocado for.