Maryland chicken

Maryland chicken

We've given this American classic a twist by serving it with butter beans and sweetcorn, as well as delicious baked bananas.

By , 21 September 2015
Maryland chicken
  • Ready in: 60 mins
  • Serves: 4
  • Price: £2.47 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt high
  • Energy 2428KJ 580KCAL
of your reference intake.
Typical energy values per 100g: 2428kJ/580kcal.
  • 4 chicken breast fillets
  • 1 large egg
  • 2 tbsp olive oil
  • 50g fresh breadcrumbs
  • 50g cornflakes, crushed
  • 1 level tsp paprika
  • 2 bananas (just ripe)
  • 4 rashers back bacon, trimmed of fat
  • 1 onion, chopped
  • 1 red pepper, de-seeded and cut into small pieces
  • 1 courgette, cubed
  • 300g frozen sweetcorn
  • 400g can butter beans, drained
  • 1 tbsp fresh thyme leaves, chopped
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cut each chicken breast into 2 pieces and put aside. Next, beat the eggs and mix in 2 tbsp olive oil, then put in a shallow dish.

  • Mix the breadcrumbs with the cornflakes and paprika in a large bowl. Season. Dip the chicken in the egg mixture to coat, then in the crumb mixture, pressing the crumbs on to stick. Put on a baking tray and cook in the oven for 30 minutes.

  • Slice each banana in half, then lengthways to make 4 pieces. Put them on a baking tray, drizzle on half the oil, then lay the bacon on top. Cook for 30 minutes alongside the chicken.

  • In a pan, cook the onion in the rest of the oil over a low heat for 5 minutes. Add the pepper and courgette and cook for 5 minutes more until soft. Add the sweetcorn and butter beans, cover and cook for 5 minutes. Serve with the chicken and bananas.