Chicken & Proscuitto with Fresh Creamed Corn

Chicken & Proscuitto with Fresh Creamed Corn

Serve: 0
Preparation Time: 0 minutes
Cooking Time: 0 minutes

Ingredients

4 slices (65g) prosciutto
4 (800g) chicken breast fillets
1 tablespoon olive oil
1 cup (250ml) chicken stock
3 (900g) corn cobs
30g butter
2 tablespoons cream

GLAD® Foil
GLAD® SNAP LOCK® Bags

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Method

  1. Wrap the prosciutto around the thick end of the chicken fillets, secure with a toothpick. Heat a large non-stick frying pan over a medium-high heat; add oil and cook chicken for about 3 minutes each side or until browned.
  2. Add stock to the pan; cover, simmer for about 6-8 minutes or until chicken is just cooked through. Remove chicken from pan, take out toothpicks and cover with GLAD® Foil to keep warm.
  3. Bring pan juices to the boil; simmer, uncovered, until thickened slightly.
  4. Meanwhile, boil, steam or microwave corn until tender. Remove kernels from cob using a sharp knife. Reserve ¼ cup corn kernels. Process the remaining corn with butter, cream, salt and pepper until almost smooth. Transfer corn mixture to a medium bowl; stir in reserved whole kernels.
  5. Serve the chicken with the pan juices and creamed corn. Accompany with roasted potato wedges and mixed green salad leaves, if desired.

Tips

Creamed corn suitable to freeze in GLAD® SNAP LOCK® Bags. Corn suitable to microwave.

JULIE’S TIP – To vary the flavour of the creamed corn, add 1 tablespoon finely chopped green onion or 1 tablespoon chopped fresh coriander. Finely chopped chilli or capsicum is also lovely. Add just enough to give it a kick without overpowering the flavour of the corn.

Go to WATCH JULIE COOK - CHICKEN & PROSCUITTO WITH FRESH CREAMED CORN

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