I made this one aaaaggges ago on a weeknight and it was a nice change! If you like chicken Kiev’s and such, this will be right up your street.
It’s adapted from a Jamie recipe, found in his March/April 2016 spring edition of his magazine and is part of the ‘eat the week chicken dinners’ section.
To start, pre heat the oven to 200 degrees and line a baking tray with baking paper.
For the creamed corn, combine 50ml of milk, a 200g can of drained sweet corn, and half a chopped green chilli in a pan. Pop on a low heat and simmer for about ten mins.
Remove from the heat, and blitz in a food processor until smooth. Season to taste and set this aside while you crack on with the rest.
Combine 50g of plain flour with a good sprinkle each of paprika, ground cumin and ground coriander. Season and mix well.
In another bowl, beat an egg.
In a third bowl (ahem, washing up), mix 75g of breadcrumbs with another good sprinkle of the above spices as well as a handful of freshly chopped coriander and lots of S+P. The recipe uses panko breadcrumbs, but I find this tricky to get hold of and they’re so easy to make yourself. Just blitz the knobbly ends of bread and pop in a low oven to crisp.
Butterfly two chicken breasts, and hammer until thin. Then, roll them in the flour, followed by the egg, followed by the breadcrumbs.
Lay the pieces of chicken in the baking tray and drizzle with olive oil. Pop in the oven for about 20 mins until golden, flipping halfway to crispen (is that a word?).
For the slaw, toss together 125g of finely sliced cabbage, 125g of finely sliced red cabbage, half a grated carrot, 50g of plain yoghurt, the zest and juice of half a lime and half a bunch of freshly chopped coriander leaves.
Serve the whole lot between two plates alongside salad if you wish. This was my first experience of creamed corn and I must say it was DELICIOUS!