Baked Chicken Breasts with Corn, Beans and Bananas
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 skinless chicken breasts
- 4 corn on the cob, fresh
- 400 g beans (cannellini or other white beans), drained from the lass
- 2 banana (s), peeled
- Sea salt and pepper, black
- 1 glass white wine, large
- 300 ml cream
- 50 g butter - flakes
- 12 slices bacon (mixed smoked bacon)
- 1 handful mint, the leaves torn off
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. You need a roaster that will just fit the chicken breasts well when they are close together. Scrape the corn kernels lengthways from the cobs with a knife (this is done in no time) and pour evenly into the roasting pan. Mash half of the beans with a fork and spread all the beans on the corn.
- Place the 4 chicken breasts skin side down on a work board. Each breast has a flat flap of meat on one side. Cut a pocket along this, fill each with half a banana and close it again with the meat rag. Season with salt and pepper.
- Turn the chicken breasts over and place on top of the corn and beans. Pour in the wine and cream and cover with flakes of butter. Cover the chicken breasts tightly with the bacon slices and put the roaster in the oven. After 35-40 minutes, the bacon should be crispy. If necessary, season with salt and pepper. Scatter the mint leaves on top, bring the roaster to the table and let everyone serve themselves.
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