Another adapted receipe from Jamie. It's best to use fresh sweetcorn; if you use frozen you'll only need about 2/3 of the cream and wine or else it comes out too runny. Most kids really like this, unless they are the kind who only eat peas (you know who you are).Serves 4.
4 skinless chicken breasts
4 fresh corn cobs
1 tin cannellini beans, drained and rinsed
2 bananas, peeled
1 wineglass white wine
250 ml double cream
50g butter
8 rashers streaky bacon
Preheat oven to 220C/235F/gas 7. If you have a fan oven, reduce the temp a bit.
Slice the corn kernals off the cobs using a sharp knife. Put the corn in a largish roasting tray.Squash up 1/2 the cannellini beans a bit using your fingers. Add them to the tray with the unsquashed beans, and mix with the corn.Take each chicken breast and make a pocket on the underside, into which you squash 1/2 a banana. Fold the pocket over and season with S&P. Do this to all the chicken pieces, then lay them on top of the corn and beans.Pour over the wine and cream and put the butter in little knobs all over the dish. Drape 2 bacon rashers over each piece of chicken, tucking them in a bit.
Bake for about 40 mins until bacon is crisp and the chicken is cooked through.Check the seasoning and serve as it is, or with a green salad.
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About Me
- Margie
- Margie enjoys cooking for friends and family. Italian family style feasts with lots of good wine, conversation and friends makes for a happy life. Lives in London and Cotswolds so lots of Gloucestershire pork recipes.
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