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  • Recipes
  • Elliot Grover’s Crispy Chicken Breast with Creamed Corn and Fennel and Apple Slaw
Elliot Grover’s Crispy Chicken Breast with Creamed Corn and Fennel and Apple Slaw

By M&S Food
Golden, crispy chicken breast with sweet charred corn and a fresh, crunchy slaw is a delicious plate full of flavour. Chef Elliot Grover’s recipe from M&S’s Cooking with the Stars puts golden chicken breasts at the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

24 total
  • 1 fennel bulb, thinly sliced
  • 2 Pink Lady apples, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 100g 5% fat Greek yoghurt, we used M&S Collection 5% fat Greek yogurt
  • 50g mayonnaise
  • 1 tsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 10g dill
  • 2 tbsp extra-virgin olive oil
  • 100g panko breadcrumbs
  • 4 garlic cloves, crushed or grated
  • 15g flat-leaf parsley, finely chopped
  • 1 lemon, zest only
  • 2 x 300g skin-on chicken breast fillets
  • 2 tbsp salted butter
  • 1 tsp vegetable oil
  • 2 thyme sprigs
  • 2 M&S Supersweet corn on the cob
  • 1 jalapeño, finely diced
  • 100ml double cream
  • ½ tsp garlic granules
  • 15g coriander, finely chopped

Method

7 steps

  1. Step 1

    Heat the oven to 200°C/180°C fan/gas 6. Put the fennel, apples and red onion into a bowl, the mix with the sugar and salt and set aside for a few mins to soften.

  2. Step 2

    Meanwhile, stir together the yoghurt, mayonnaise, wholegrain mustard and red wine vinegar to make the dressing. Toss the dressing through the slaw just before serving, then finish with the chopped dill.

  3. Step 3

    Heat the extra-virgin olive oil in a pan over a medium heat. Add the panko breadcrumbs and toast until golden and crisp. Add half the crushed or grated garlic to the pan, cooking until fragrant. Stir through the chopped parsley and lemon zest, then remove from the heat.

  4. Step 4

    Season the chicken breasts well on both sides with salt and pepper. Place skin-side down in a clean, cold pan, then set over a medium heat. Cook undisturbed for 6-8 mins until the skin is deeply golden and crisp. Turn, add 1 tbsp of the salted butter, the vegetable oil, the remaining crushed or grated garlic and the thyme sprigs, and baste well. Transfer to the oven and cook for 7 mins, or until the internal temperature reaches 72°C and cooked through. Remove and leave to rest.

  5. Step 5

    Turn the grill to high. Add the corn to a foil-lined tray and pop under the grill until lightly blackened all over.

  6. Step 6

    Add the remaining 1 tbsp salted butter and the jalapeño to a pan. Cut the charred corn kernels from the cobs, reserving a few larger pieces to garnish and add the rest to the pan. Cook until softened, and then stir in the double cream and garlic granules. Simmer until thickened and then finish with the chopped coriander.

  7. Step 7

    To serve, spoon the creamed corn onto plates as a base. Slice the chicken into thick pieces and arrange on top. Finish with a generous sprinkle of the garlic pangrattato and serve the slaw alongside.