Preparation: 5 mins | Cooking time: 35 mins
I’ve eaten several versions of this meal in the past. It’s based a little bit on traditional American Southern cooking I guess, though with a LOT less fat!
The reason we love making it is because it’s just so quick and easy to make – just put everything in a small roasting tin, stick it in the oven and let half an hour or so do its magic.
Our children absolutely love this and so do we! Hope you enjoy it.
Ingredients
- 1 small/medium tin of sweetcorn
- 1 tin of white beans (we use butter beans, cannellini or even borlotti)
- 1 banana, mashed
- 4 chicken breasts (minus skins if you wish)
- 1 glass of white wine (save the rest for drinking with the meal!)
- 300ml pot of creme fraiche (or double cream if you don’t mind the fat)
- 2oz butter (low fat spread is ok too)
- 12 rashers of smoked bacon
- Salt and black pepper for seasoning
Instructions
Pre-heat the oven to 220°C or Gas Mark 7.
Squash up half the beans into a pulp, using the back of a fork. Throw the sweetcorn and all the beans (whole and mashed) into a small roasting tray.
Turn the chicken breasts over and place a large spoonful of mashed banana into the back. Season the backs well with salt and pepper and then turn them over, placing them on top of the sweetcorn and beans in the tray. Season the whole tray a little too.
Pour the wine and creme fraiche (or double cream) into the tray and place little knobs of butter all round the tops of the chicken.
Cover the chicken breasts with the bacon rashers.
Bake the whole lot in the oven for around 35 minutes or so. The bacon will go really crispy, the cream and wine will reduce and cook into the chicken, and the sweetness of the banana will melt into the lovely savory flavor of the rest of the dish.
We tend to eat this with creamy mashed potato but you could add any kind of vegetables, or even just eat it as is. It’s just so delicious!
Hope you enjoy this as much as we do.