2 TBSP EVOO
2 TBSP balsamic vinegar
1 TBSP ketchup
1 TBSP dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
2 slices bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
2 TBSP butter
1 bunch Swiss chard, chopped (stems and leaves separated)
3 scallions, sliced
salt and pepper, to taste
Whisk EVOO, vinegar, ketchup and mustard in a small bowl. Brush over chicken and grill until cooked through.
Meanwhile, in a large skillet or dutch oven saute bacon until crisp. Add corn and swiss chard stems and cook until tender. Add butter, chard leaves, and scallions and cook several minutes until chard is wilted. Season with salt and pepper and serve with chicken.