Chipotle Rubbed Frenched Chicken

Directions

1. Preheat grill or possibly grill pan.
2. Using a sharp knife remove the tip and first joint of the wing of each chicken breast leaving the second joint still attached to the breast.
3. Season each breast with salt and pepper. In a blender puree the chipotle chilies and adobo sauce till smooth. Brush the breasts with the chipotle puree reserving the remaining puree for later. Grill the chicken till cooked through and keep hot. Chicken can be finished in a 450 degree oven if necessary.
4. Cook sufficient grits to yield four c. according to package directions using 1/2 lowfat milk and 1/2 water for the liquid amount. Season cooked grits with salt and pepper and stir in 2 Tbsp. butter.
5. Brush corn with remaining butter and grill till browned, about 5 to 8 min, rotating the ears occasionally. Cut grilled ears crosswise into 1-inch medallions. In a saute/fry pan heat remaining butter with chopped garlic.
6. Add in the corn medallions and toss to coat for about 30 seconds.
7. In a small bowl whisk together mayonnaise, lowfat milk and the reserved chipotle puree to taste.
8. Arrange grilled chicken, grits and corn on serving plate. Garnish with cilantro leaves and drizzle of chipotle mayonnaise sauce.
9. Yield: 4 servings