Chicken Maryland

This is a meal that wasn’t a failure. Because we could eat it, and it was perfectly good food. And we learned that we don’t want to eat the British version of Chicken Maryland. You may find the traditional recipe for Chicken Maryland HERE in which banana fritters and bacon is served on the side. The recipe I prepared is from Jamie Oliver’s book, Jamie’s Dinners.



Here is what you’ll need if you plan on trying Jamie’s version of Chicken Maryland.

4 chicken breasts, skin removed

4 fresh corn on cob

1 (14 oz) can cannellini beans, drained

2 bananas peeled

Salt and pepper

1 large glass white wine

1 cup heavy cream

4 TB butter

9 or so slices of bacon or pancetta

Preheat oven to 425 F.
Slice raw corn off cobs and place corn in roasting pan.



Using a fork smash up half of the cannellini beans until you have a pulp and add these to the corn.




Run your knife down the side of the chicken breast so you form a pocket. Place half a squashed banana I the pocket. Fold the flap over and salt and pepper chicken.



Place the chicken breast on top of the corn-cannellini mixture in your roasting pan.



Mix wine and heavy cream then add to the mixture. Scatter the butter knobs I the pan.

Drape the chicken with bacon or pancetta ( I used bacon) and bake at 425F for 25 to 35 minutes. The bacon comes out very crisp.



I just don’t know what to say about this dish except that we won’t have it again. It was edible. It tasted good…...yet our taste buds couldn’t’ reconcile the sweet taste of banana mingled with the beans and corn.



Perhaps if I served the banana as fritters on the side…it was a conundrum for the palate. As any attempt at a new recipe is generally a lesson, this was certainly not a wasted one.



Cheers!