- 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.