Chicken maryland revisited

Name: Chicken maryland revisited
Yield: Serves 4
Cuisine: British
Ingredients: 75 g (2½ oz/5 tbsp) unsalted butter; 100 ml (3½ fl oz/scant ½ cup) sunflower oil; Sea salt and freshly ground black pepper; 4 small firm ripe bananas; 2 eggs, beaten with 1 tbsp water; 2 tbsp plain (all-purpose) flour; 75 g (2½ oz/1⅓ cups) fresh fine white breadcrumbs; 2 eggs, beaten with 1 tbsp water; 4 x 175 g (6 oz) French-trim skinless chicken breasts; 150 g (5½ oz/scant ¾ cup) sweetcorn kernels (canned or frozen); 150 g (5½ oz/scant ¾ cup) sweetcorn kernels (canned or frozen); 150 g (5½ oz/scant ¾ cup) sweetcorn kernels (canned or frozen); 1 egg; 4 tbsp full-fat (whole) milk; 2 tbsp water; 100 g (3½ oz/scant ¾ cup) self-raising (self-rising) flour; 1 sprig of thyme; 1 tbsp clear honey; 4 firm ripe beefsteak tomatoes; 25 g (scant 1 oz/1¾ tbsp) unsalted butter; Horseradish sauce (bought or homemade), to serve; Horseradish sauce (bought or homemade), to serve; Sea salt and freshly ground black pepper; Horseradish sauce (bought or homemade), to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

During the 1970s, Chicken Maryland featured on every restaurant menu in London. Now, though, it’s just a distant memory and hardly ever forms part of a chef’s repertoire. I believe it’s time for it to make a comeback, so here is my slightly updated version of the classic.

Ingredients

4 x 175 g (6 oz) French-trim skinless chicken breasts
2 tbsp

Europe
United Kingdom
Starter
Mediterranean
London

Method

First make the tomato jam. Blanch the tomatoes for 1 minute in boiling water, then drain and remove the skin. Cut in half horizontally and remove the seeds.

Put the butter and thyme in a lidded frying pan (skillet) over a medium heat. When the butter is hot, place the tomato halves, cut side down, in the pan. Add the honey and water, and cover with a lid. Cook for 10-12 minutes until th