We made this dish for 6 however here is the recipe for 4.
Ingredients for 4 people:
4 chicken breasts, no skin
4 fresh corn on the cob
1 x 410g tin of cannelloni or butter beans, drained
1 large wine glass of white wine (250ml)
300ml double cream
12 rashers of smoked streaky bacon or pancetta
a handful of fresh mint, leaves picked
Preheat your oven to 220 C / gas mark 7.
Run a knife down the length of the corn of the cob to remove the corn. Once done, add the corn to the tray and discard the cobs. The corn is much more flavoursome than buying it in a tin and this is super easy to do.
Add the chicken breasts side by side and season well.
Next add the 300ml of double cream and the 250ml of white wine.
Divide the butter into little knobs and scatter around the tray.
Then drape the bacon or pancetta over the chicken breasts and bake in the oven for 35-40 minutes (I did 40).
Then serve with some scattered mint leaves.
This was really good - I love all the different flavours together. Definitely both kid and adult friendly. It did need further seasoning though. My plate didn't look as good as Jamie's in his cook book and Pascal reckoned there was too much sauce - next time we will serve this with some mash or rice as I think that would go wonderfully together and it would soak it all up. If you like the combination of fruit and food, you can add half a squashed banana to the inside of each chicken breast - it is how they cook this in the American South!
For pudding I made a cake…..it is a good job we like chocolate and sugar!!