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This recipe was uploaded by Despina33
Very yummy dish filled with fibre because of the beans. I used red kidneys this time as I had none of the others. The banana gives it a nice texture and sweet smell & taste. I will try it without one day Preheat your oven to 220°C/425°F/gas 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 cobs to remove the lovely sweet 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 (or your fingers!), squash up half your cannellini or butter beans until you have a pulp and add these, with the unsquashed half of the beans, to the tray. Next thing to do is to put the chicken breasts on a chopping board. You will notice that each breast has a little strip or flap of meat on one side. If you fold that back using a 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 black pepper. Turn the fillets the other way up and carefully place them on top of the corn and beans. Add your 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 the oven for 35 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.