Chicken and creamy sweetcorn bake

Name: Chicken and creamy sweetcorn bake
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tbsp oil; 1 tsp frozen chopped garlic or 1 large garlic clove, finely chopped; A bunch of spring onions, thinly sliced; 250g frozen sweetcorn; 20g grated Parmesan; 150ml double cream; 75ml white wine; 2 free-range chicken breasts; 2 rashers of smoked streaky bacon

Published: 31 May 09
Updated: 18 Mar 24

Test kitchen approved

This classic combo of chicken and sweetcorn recipe doubles easily to make a quick and tasty dinner for the family.

Serves 2
Hands on time 5 mins, plus 30 mins cooking time

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Ingredients

1 tbsp oil
1 tsp frozen chopped garlic or 1 large garlic clove, finely chopped
A bunch of spring onions, thinly sliced
250g frozen sweetcorn
20g grated Parmesan
150ml double cream
75ml white wine
2 free-range chicken breasts
2 rashers of smoked streaky bacon

Method

Preheat the oven to 220°C/fan200°C/gas 7. In a frying pan, heat 1 tbsp oil and gently fry garlic and spring onions until softened.
In a large bowl, mix the garlic and onions with sweetcorn, Parmesan, double cream and white wine. Season well, tumble into a medium ovenproof dish and dot with butter.
Season the chicken breasts and place on top of the sweetcorn. Arrange 2 rashers of streaky bacon over each breast and cook in the oven for 25 minutes or until the chicken is cooked through and the bacon is crispy.

Recipe from June 2009 Issue

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