This recipe is really good. It’s pretty calorific so it wouldn’t be the best for those on a low fat/low cal diet. It’s one from Jamie Oliver. I would recommend trying it at the weekend when you have more time.
4 chicken breasts, skin removed
4 fresh corn on the cob/1 large can of sweetcorn
1 x 410g tin of cannellini beans or butter beans drained
2 bananas, peeled
Sea salt and freshly ground black pepper
1 large wine glass of white wine
300ml/10fl oz of double cream
55g/2 oz butter
12 rashers of smoked streaky bacon or pancetta
- Preheat your oven to 220 degrees Celsius/425 degrees Fahrenheit, gas mark 7 and get yourself an appropriately sized roasting tray in which you can snugly fit the chicken breasts side by side.
- Run a knife down the length of the raw corn on the cobs to remove the lovely sweets bits of corn. It takes literally no time at all to do this. Once done, add the corn to the tray and discard the cobs.
- Using a fork squash up half your cannellini or butter beans until you have a pulp and add these, with the un-squashed half the beans, to the tray.
- Next thing to do is to put the chicken breasts on a chopping board. You will notice each breast has a little strip or flap of meat on one side. If you fold that back using the knife and make a cut you can carefully form a little pocket inside the chicken breast.
- Once you have done this to all 4 chicken breasts, squash half a banana into each pocket. Then fold the flap back over to cover the banana up and season with salt and freshly ground pepper.
- Turn the fillets the other way up and carefully place them on top of the corn and beans.
- Add the wine and double cream, then divide the butter into little knobs and scatter these all around the tray.
- Drape the bacon or pancetta slices over the chicken breasts and bake in an oven for 35 minutes to 40 minutes, until the bacon is crisp. The smoky flavour from the bacon and the smooth flavour of the bananas will have really cooked into the corn and the chicken.
- A lovely combination of flavours. Taste and correct the seasoning if it needs it. I usually serve this in the dish at the table, with a handful of fresh mint thrown over, and let people help themselves.
I served this with some baby potatoes and some green beans.