Monica Galetti's chicken, goat's cheese and sweetcorn bake recipe
Goat's cheese is a great alternative to cow's for a midweek meal in this easy to make chicken and sweetcorn bake. This recipe can also top with ready rolled puff pastry to make a pie.
You can reheat any leftovers and mix with hot pasta to bulk it out a bit for a second meal.
Ingredients
- 400 g chicken breast
- 2 tsp mild chilli flakes
- 40 g bacon lardons or streaky bacon chopped into small pieces
- 100 g bread
- 200 g corn kernels taken from corn on the cob (2/3 cobs worth)
- 2 leeks, washed, halved lengthways and sliced
- 200 ml double cream
- 1 tbsp tarragon
- 200 g goat's cheese
- 1 drizzle vegetable oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 190C.
- Cut chicken into bite size pieces. Season with the chilli flakes and a pinch or two of sea salt
- Heat an ovenproof casserole dish and drizzle with a little vegetable oil. Colour the chicken pieces then add the lardons.
- Shred the bread by hand and cook with the lardons and the chicken until all golden brown.
- Add the leeks and corn and cook together for 3-4 minutes. Add the cream and tarragon and stir well then take off the heat.
- Break up the goats cheese, fold through the mix then place in the oven and bake for 15-20 minutes.
- Halfway through the cooking, firmly pat down the top of the chicken mix with a spatula.
- Serve hot!
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