Chicken with Corn and Cheese Sauce

SAUCE:
1 tsp. margarine
2 cups fresh corn kernels (about 3 ears)
1 cup finely chopped red onion
2 tsp. chili powder
1 cup coarsely chopped peeled tomato
1/2 cup milk
4 oz. cream cheese
2 cups shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. hot pepper sauce

CHICKEN:
8 (6oz. each) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. white pepper
Cooking spray
1/4 cup chopped fresh chives

To prepare sauce, melt margarine in a large saucepan over medium heat. Add corn
and onion. Cover and cook 10 minutes or until onion is tender, stirring
occasionally. Stir in chili powder; cook 1 minute. Stir in tomato; cook
2 minutes. Stir in milk and cream cheese; cook 6 minutes over low heat,
stirring frequently. Stir in cheddar cheese, 1/2 teaspoon salt, and hot
pepper sauce; cook 4 minutes or until melted, stirring frequently. Cover
and keep warm.

To prepare chicken, sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Place chicken on grill rack coated with cooking spray; grill 4 minutes
on each side or until chicken is done. Serve chicken with sauce;
sprinkle with chives.

8 servings