Alive and Cooking

Corn Fried Chicken and Creamed Greens

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1 chicken breast fillet, halved horizontally
1 egg, whisked
1 tin creamed corn
¼ bunch chives, finely chopped
200 g baby spinach leaves
1 zucchini, roughly sliced
1 cup polenta
100 ml thickened cream
Salt and pepper
Vegetable oil


Preheat oven to 200°C.

Mix together the egg, corn, chives and a pinch of salt and pepper. Coat the chicken in the creamed corn mixture, then coat in polenta.

In a large pot, deep-fry the chicken until golden, then cook in the oven for 10 mins.

Into a pot on low heat, pour in the cream, tumble in the spinach, zucchini and pour in any remaining creamed corn mixture. Cover and simmer for 10 mins. Once simmered, blitz with a blending stick or in a food processor until smooth.

Serves 2

Corn Fried Chicken and Creamed Greens