Name: Chicken and prosciutto with fresh creamed corn
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 slice (65g) prosciutto; 4 (800g) chicken breast fillets; 1 tablespoon olive oil; 1 cup (250ml) chicken stock; 3 (900g) corn cobs; 30 gram butter; 2 tablespoon cream

Chicken and prosciutto with fresh creamed corn

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 slice (65g) prosciutto

4 (800g) chicken breast fillets

1 tablespoon olive oil

1 cup (250ml) chicken stock

3 (900g) corn cobs

30 gram butter

2 tablespoon cream

Method

1.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.

2.Add stock; cover; simmer for about 6-8 minutes or until chicken is just cooked through. Remove chicken from pan and cover 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 1/4 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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%