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Chicken and prosciutto with fresh creamed corn

Julie Goodwin

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Breakfast, Lunch
Favourite flavours: Easy recipes

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.
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
METHOD

Wrap the prosciutto around the thick end of the chicken fillets. 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.

Add stock to the pan; cover; simmer for about 6-8 minutes or until chicken is just cooked through. Remove chicken from pan and cover to keep warm.

Bring pan juices to the boil; simmer, uncovered, until thickened slightly.

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.

Serve the chicken with the pan juices and creamed corn. Accompany with roasted potato wedges and mixed green salad leaves, if desired.

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Tip: Try "lamb & potato" or "Low GI"
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