Chicken with prosciutto and creamy corn

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Chicken prosciutto creamy corn

Serves 4


1 tbsp olive oil
3 garlic cloves, thinly sliced
Bunch of spring onions, thinly sliced

500g frozen sweetcorn
2 tbsp fresh thyme leaves
250ml double cream
120ml white wine
4 chicken fillets
4 slices of prosciutto


To serve:

Baked potatoes


  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. Heat the oil in a large pan over a medium- low heat and cook the garlic and spring onions for 3-4 minutes until softened.
  3. Transfer to a baking dish and add the sweetcorn, thyme, double cream and white wine. Season well and stir to combine. Dot with the butter.
  4. Season the chicken fillets and place on top of the sweetcorn. Scrunch up the slices of prosciutto and place one slice on top of each piece of chicken.
  5. Bake for 25-30 minutes or until the chicken is completely cooked throughout and the prosciutto is golden and crisp. Serve with baked potatoes.

Per Serving: 602kcals, 33.9g fat (15.7g saturated), 28.9g carbs (3.8g sugars), 38.2g protein, 4.8g fibre, 0.221g sodium