Made With

Instructions

1. Heat oven to 190C /180C fan/375F, gas mark 5.
2. Drain the sweetcorn and tip into the bottom of a large ovenproof dish.
3. Heat a large non-stick frying pan with 1 tablespoon of the oil, season the chicken breasts then place in the pan to cook over a high heat to lightly brown on each side. Place them on top of the sweet corn.
4. While the chicken is cooking, peel the onion and slice thickly, cut the courgettes into 2.5cm/1” chunks. Peel the garlic and roughly chop. Reheat the frying pan, add the rest of the oil to the pan and add all of these vegetables. Toss over a high heat for 3-4 minutes then transfer to the dish.
5. Stir in the canned tomatoes and the stock. Blend the cornflour with a little water, add to the pan Bring to the boil and when thickened, spoon over the chicken. Bake in the oven 25 minutes until the chicken is tender.
6. Serve with boiled new potatoes or a basket of bread.

Tip: Wine can be substituted for the stock.