Monica Galetti's chicken, goat's cheese and sweetcorn bake recipe

• 400 g (14.1oz) chicken breast
• 2 tsp mild chilli flakes
• 40 g (1.4oz) bacon lardons or streaky bacon chopped into small pieces
• 100 g (3.5oz) bread
• 200 g (7.1oz) corn kernels taken from corn on the cob (2/3 cobs worth)
• 2 leeks, washed, halved lengthways and sliced
• 200 ml (7fl oz) double cream
• 1 tbsp tarragon
• 200 g (7.1oz) goat's cheese
• 1 drizzle vegetable oil

1. Pre-heat the oven to 190C.
2. Cut chicken into bite size pieces.
3. Season with the chilli flakes and a pinch or two of sea salt
4. Heat an ovenproof casserole dish and drizzle with a little vegetable oil.
5. Colour the chicken pieces then add the lardons.
6. Shred the bread by hand and cook with the lardons and the chicken until all golden brown.
7. Add the leeks and corn and cook together for 3-4 minutes.
8. Add the cream and tarragon and stir well then take off the heat.
9. Break up the goats cheese, fold through the mix then place in the oven and bake for 15-20 minutes.
10. Halfway through the cooking, firmly pat down the top of the chicken mix with a spatula.
11. Serve hot!

chicken breast, chilli flakes, bacon, bread, corn kernels taken from, leeks, cream, tarragon, vegetable oil

Taken from www.lovefood.com/guide/recipes/29345/chicken-goats-cheese-and-sweetcorn-bake-recipe (may not work)