2 chicken breasts, supreme cut (with the drumstick and skin),
1/2 teaspoon paprika,
3 slices smoked bacon,
dried Italian herbs,
1 teaspoon olive oil,
salt and pepper to taste. For the corn timbale:
6 ounces sweet corn,
1 ounce whipping cream,
1 spoon flour,
1/2 teaspoon fresh dill,
1 egg white,
salt and pepper to taste.
Recipe:
1. Brush the chicken breasts with olive oil, season with paprika, Italian herbs, salt and pepper and roast at 400 F for about 20-25 minutes.
2. Half way through the cooking put the bacon over the chicken breasts.
3. While the chicken is cooking, mix together all the ingredients for the corn timbale, grease with butter two ramekins and pour the mixture in them.
To make removing the timbales from the ramekins easier, you can cut two circles of parchment paper and place them at the bottom of the ramekins before you pour in the corn.
4. Cook the corn timbale in the oven with the chicken breast supremes.
They should be ready 10 minutes before the chicken.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
