Instructions: Put a skillet or saute pan large enough to hold all the chicken in one layer over high heat. Add 2 tablespoons of the olive oil. Season chicken with salt and pepper, and add to skillet. Cook 4 minutes on one side, then lower heat to medium-high and cook 3 minutes on the other side, or until no pink appears in the middle. (Cut into a piece if youre not sure.) Remove the chicken to a platter and cover with foil.

Meanwhile, put about 2 inches hot tap water and 1 teaspoon salt in a pot large enough to hold corn in one layer. Cover pot and put it over high heat.

Shuck corn. Put corn into pot when water boils and cook 2 minutes. While corn cooks, dice bell pepper. Trim and thinly slice white and green parts of scallions. Drain corn. Put bell pepper and scallions into a mixing bowl. Cut kernels from corncobs and add to mixing bowl. (Use a kitchen towel to hold corn if it is too hot.) Dice the zucchini and add to skillet used for chicken. Chop tomato and olives. Add both to zucchini. Cook about 2 minutes or until zucchini has just softened. Add salt and pepper to taste, remembering that olives are salty.

Meanwhile, mix the remaining olive oil, vinegar, cumin, salt and pepper to taste in a small bowl or cup. Add to corn salad and mix well. Pour zucchini mixture over chicken and serve with corn salad.

Note: Many markets now sell chicken breasts already pounded.

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