Cajun Chicken Maque Choux

• 5 large ears of corn
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 teaspoons paprika
• 1 teaspoon ground red pepper
• 4 boneless skinless chicken breast halves
• 2 slices bacon
• 2 cups chopped red bell peppers
• 2 cups chopped onions
• 1 cup diced tomatoes
• 1 cup evaporated skim milk
• 1/4 teaspoon salt
• 1/2 cup chopped fresh parsley

1. Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
2. discard cobs.
3. Combine garlic powder and the next 6 ingredients (garlic powder through.
4. ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
5. in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
6. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
7. from pan; set aside.
8. Add chicken to pan, and cook over medium-high heat 1 minute on each side.
9. or until browned. Remove from pan, and set aside. Add bell pepper and.
10. onion to pan, and saute 5 minutes. Add corn, remaining garlic powder.
11. mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
12. minutes. Return the chicken to pan, nestling chicken into corn mixture;.
13. cook 15 minutes or until chicken is done.
14. Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
15. 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
16. parsley.

corn, garlic, salt, onion powder, oregano, thyme, paprika, ground red pepper, chicken, bacon, red bell peppers, onions, tomatoes, milk, salt, parsley

Taken from www.food.com/recipe/cajun-chicken-maque-choux-281127 (may not work)