Brown Chicken Bread with Corn

Serve up a Tex-Mex favorite tonight! With this smooth-to-make recipe, lean hen breasts are enlivened with the flavors of Southwest corn pro with poblano and purple peppers.


Ingredients
4 boneless, skinless chicken breasts halves (6 ounces each), rinsed and patted dry
1 teaspoon dried parsley flakes
Salt and black pepper, to taste
2 tablespoons canola oil, divided
1 cup diced red onion
2 (14.5-ounce) cans Del Monte® Southwest Corn with Poblano & Red Peppers*, drained
1 cup grape tomatoes, cut in half
2 pouches UNCLE BEN’S®  WHOLE GRAIN MEDLEY™ Brown & Wild

Instructions
Season chicken with parsley, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.
*NOTE: If Southwest Corn is unavailable, Del Monte® Golden Sweet Whole Kernel Corn can be used. Stir in one 4-ounce can of r