Prep: 40 Min. Serves: 4
Total: 40 Min.

2 Tbsp. olive oil, plus more for grill
2 Tbsp. balsamic vinegar
1 Tbsp. Ketchup
1 Tbsp. Dijon mustard
4 skinless, boneless chicken breasts ( about 1 1/2 lbs.)
2 slices thick-cut bacon, cut into 1/2 inch pieces
4 ears od corn, kernels cut off ( about 2 cups)
1 bunch Swiss chard, chopped ( stems and leaves separated)
2 Tbsp. unsalted butter
3 scallions, sliced
salt and pepper to tasted

1. Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the olive oil, vinegar, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 5 to 9 minutes per side; transfer to a plate.
2. Heat a cast-iron skillet or Dutch oven over medium -high on the stove or place directly on the grill. Add the bacon and cook, stirring occasionally, until browner and crisp, about 5 minutes.
3. Add the corn kernels and Swiss chard stems to the skillet. Cook stirring occasionally, until the corn is tender and lightly brown, about 5 minutes, Add the butter , scallions and chard leaves. Cook until chard is just wilted about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture. Enjoy!!