Ingredients (serve 4)
·
4 Chicken breasts
·
Beans
o
White cannellini beans. I couldn’t find them in the supermarket, so I
just bought 1 can of big white beans. The most important is that they’ve already been
cooked!
·
Corn
o
Sweet corn is the best choice if you ask me
o
Jamie recommends to use fresh corn but I just used canned corn
·
Cream
o
“Schlagobers”, 300 ml
·
Bacon
o
You’ll need around 12 slices
·
1/3 cup of white wine
·
2 peeled bananas
·
Mint leaves
·
Salt and pepper
·
A pinch of chili powder, although it depends on how spicy you like to
have your corn
·
Butter
·
A rectangular baking tin
Here we go!

Season the chicken with salt and pepper. Chop the bananas in thin slices so that you can still wrap the slices of bacon around each chicken breast. This requests a bit of skill as you don’t want the bananas to drop down. If you are into savoury food as well, sprinkle the chicken again with a slight amount of salt and pepper. Place the chicken breasts, which are now covered in banana slices and bacon, gently on top of the mixture of corn, beans, wine and cream. Before putting it into the oven, place a couple of butter flakes on top of the corn in order to let them become a little crispy.
Leave it in the oven for around 40 minutes. At this point the bacon should have turned crispy but make sure not to burn it.
After gotten it out of the oven, sprinkle it with one handful mint to give it one last boost in flavour.
For serving it, just place it on the table and let your guests help themselves.
For me, this dish was so moreish that I could’ve eaten seconds and thirds. The combination of sweet and spicy was gorgeous and I am pleased having tried it out!
If you’ve decided to prepare this fabulous dish and have any questions, don’t hesitate to ask me and, of course, I would love to know about your experience! Have a nice day!