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Jamie's Tray Baked Chicken Maryland

Added by Despina33 | Wed 28 Jan 2009 @ 12:03

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Ingredients
4 chicken breasts, skin removed
4 fresh corn on the cob
1 x 410g (14 oz)tin of cannellini or butter beans, drained
2 bananas, peeled
sea salt and freshly ground black pepper
1 large wineglass of white wine
300ml/10fl oz double cream, or creme fraiche
55g/2oz butter
12 rashers of smoked streaky bacon or pancetta
a handful of fresh mint, leaves picked

Method
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.

tried this recipe or a similar one? share your tips...

1. by joanne on Sun 19 May 2013 @ 18:50

I 1st made this dish about 5 years ago as i never cooked and got jamies book as a gift (or a hint 2 start cooking maybe...). Ive made it time and time again over the years and everyone ive made it for loved it. The sauce has never curdled when i made it and it was never thin, i think its all to do with the tray its baked it. Butter beans are the best to use. Thanx for making me look like a person whos cooked for years Jamie

2. by Ali on Wed 23 Jan 2013 @ 17:54

I agree with the previous posts - there must be an error in the recipe as there was far too much cream/wine. I made this for my children this evening and drained most of the liquid off halfway through cooking, as it just didn't look anything like the picture. After that it cooked really well and it was delicious. The chicken was lovely and moist and the chicken/bacon/banana flavour worked really well. I will definitely cook a modified version on this again.<br /> <br /> Also I dread to think what the original version is like as Jamie describes this as 'healthy'

3. by Simon on Mon 30 Jul 2012 @ 11:01

Tried this last night and was not best pleased with the results; as others have mentioned the sauce was far too thin. Will try it again with less wine and cream, and maybe a larger dish. The chicken was very moist, but the banana didn't really bring anything to the table. <br /> Interestingly had lots of left over bean/sweetcorn mixture at the end, and by the time it had cooled it had thickend up and had a really intense flavour. Should work out as a good side later in the week.

4. by Kevin on Tue 05 Jul 2011 @ 11:57

This is a true winner, i was really edgy about serving this dish to 4 guests but me and my partner decided to give it a go, after reading Matt and Lisa's comments i thought this is going to be a disaster, how wrong was I, my guests wanted more, the sauce did not curdle, and the dish looked really good.<br /> A little advise maybe- i used 6 corn cobs as the recipe says 4 for 4 people, i really think 4-5 cobs is ample, i mashed the banana and think maybe thinly sliced would be better, i used 1 med glass of white wine and 320 mls of cream (put the wine in first) i didnt use butter- you dont need it, baked all this (6 large chicken breasts) in a large ovenproof earthenware dish for 40 mins, Jamie, your meals are always the best Thanks

5. by Indy on Mon 28 Mar 2011 @ 22:37

What!? I love this recipe and have make it over and over again. I serve it with rice to enjoy all of that sauce with!! People that I have cooked this for are always thrown off by the banana, but they end up loving it...and never once complained about the sauce!

6. by Dizy on Wed 24 Nov 2010 @ 02:33

How would avocado go instead of banana?

7. by Caroline on Fri 22 Oct 2010 @ 09:53

love this dish - the sauce does look funny - but the taste is delicious - who doesnt love chicken and banana?

8. by James on Fri 27 Aug 2010 @ 10:53

same as other commentors = very runny curdled sauce which looks very bad - but I did like it - chicken and banana an unexpectedly good combo.

9. by Mel on Mon 23 Aug 2010 @ 18:06

Having read the comments about too much liquid, a curdled sauce and the whole thing being a bit bland, I was rather nervous to try this dish. Having bought the ingredients though I went ahead, but with a few modifications. I mixed the corn, beans, wine and cream together before placing the chicken on top, instead of adding the liquid at the end. I used creme fraiche rather than double cream. I used a small glass of wine instead a large one, and just under a cup of cream. I didn't add any butter (and was glad I didn't - the recipe didn't need it). Finally, I used plenty of black pepper so it wasn't bland, and I have to say it worked out fine. However, the recipe was too sweet for my taste and if I did it again I wouldn't use banana with the chicken!

10. by Matt on Sat 24 Jul 2010 @ 00:37

This was a truly awefull meal- it was more of a casserole than a
Bake. I am sure the amount of cream/wine is wrong it can't possible bake with all that liquid. I have enjoyed making lots of jamies meals and this is the first that looking nothing like the picture. Has anyone managed to get this to turn out right? If so please tell me how.

11. by Lisa on Sat 13 Mar 2010 @ 20:40

This was the worst meal I've had in ages. I followed recipe exactly and ended up with bland chicken on a curdled "soup" of cream and white wine. Not exactly a healthy alternative with cream and butter. Disappointing as this is the only dish I've done of Jamie's that I've not liked.

12. by Liz on Fri 16 Oct 2009 @ 06:28

We just love banana with bacon and eggs and this recipe suits us very well. I grew up in Tonga and love the mixtures of banana, coconut and bacon and chicken. An Irish niece who first turned her nose up when she visited grew to love it too and took the idea home with her.
Cheers Liz and Terry

13. by Sally on Sat 02 May 2009 @ 15:02

Interesting with the banana

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