1/2 tablespoon Moroccan Paprika
Black pepper(bruschetta) 2 on the vine tomatoes 2 cloves garlic, minced 1/2 french baguette, sliced on a bias Olive oil Sea Salt Black pepper 1/4 teaspoon Moroccan Paprika Season the chicken generously with salt and pepper, set aside. Melt butter in a large, heavy skillet on a low flame. Bloom the spice blend in the melted butter, for about 1 minute. Add a generous** drizzle of olive oil and cracked garlic cloves to the mixture, and bloom for another minute, stirring occasionally to prevent the garlic from burning, about another minute. When the mixture is bubbling and fragrant, remove from heat. Pour mixture over seasoned chicken breast, thoroughly coating the chicken. Turn skillet back on medium-high flame, and add chicken to skillet, cover with lid and saute about 8 minutes each side, on medium flame until done. I personally like to flip the chicken several times, to get better idea of the doneness seeing as how I don't own a meat thermometer (yet) and dry chicken is not good look. When chicken is done, remove from skillet, along with pan drippings, and allow meat to rest.
Dice the tomatoes and finely mince garlic cloves. Mix together with salt, pepper, and olive oil, and refrigerate. Peel and rinse corn ears. Drizzle with olive oil and rub with salt, pepper, and paprika. Heat cast iron grill pan on high heat. When pan is hot, drizzle with vegetable oil, and add corn. Grill on corn for about 10-15 minutes, be sure to rotate to ensure thorough cooking. Remove from pan when corn kernels are firm but have some give, it's hard to explain, but you'll know it when you see/feel it.