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Charred Corn Salsa with Boneless Chicken Breasts

Serving Size: 4 servings

Grilled vegetables and cheese stuffed chicken make up this simple yet satisfying dish.

The Butcher
Charred Corn Salsa with Boneless Chicken Breasts


  • 4 thawed M&M Food Market Boneless Chicken Breasts, Seasoned & Skinless
  • 2 oz extra old cheddar
  • 1 cup (250 mL) M&M Food Market Sweet Corn
  • 1/2 cup (125 mL) green onions, chopped
  • 1/3 cup (75 mL) roasted red bell peppers, diced (optional)
  • 1 portobello mushroom cap, grilled and chopped
  • 3 sun dried tomatoes, chopped
  • 1 Jalapeno pepper, grilled, seeded and finely chopped (optional)
  • 1/4 tsp ancho or Mexican chili pepper
  • 1/4 cup vegetable oil
  • salt (to taste)
  • fresh cilantro or parsley, chopped (optional)


Grill vegetables and chili pepper separately in a hot cast iron pan, cool and chop as directed. Mix together with oil, salt and cilantro or parsley to taste.

Cut a pocket into each chicken breast and stuff with 1/2 oz extra old cheddar.

Cook chicken according to package instructions.

Serve salsa warm over chicken breasts.