Step 1

Make the corn pudding first. While it's baking, prepare the chicken and cook it in the same oven.

Step 2

Fry the bananas at the last moment.

Step 3

Turn on the oven to 375°F (190ºC).

Step 4

Butter a large ceramic or glass dish.

Step 5

If fresh, cook ⅔ cup heavy cream in salted boiling water until soft. If frozen, let the corn come to room temperature and drain excess water.

Step 6

Melt 1 tablespoon unsalted butter and 2 tablespoons olive oil in a skillet, and add the corn and ⅓ cup chopped onion and let it soften a little over medium heat for a few minutes. Remove from the heat and reserve.

Step 7

In a large bowl stir 3 eggs with ½ cup whole milk and ⅔ cup heavy cream. Don’t beat, just integrate well.

Step 8

Sift 2 tablespoons all-purpose flour over the egg mixture and stir well with a wire whisk.

Step 9

Add the corn mixture, 2 tablespoons chopped fresh basil, ⅛ teaspoon sugar, 1 ½ teaspoons salt and ⅛ teaspoon Black pepper . Mix well.

Step 10

Add 1/2 cup of the shredded cheese and stir everything.

Step 11

Place in the dish and sprinkle the remaining 1/4 cup cheese on top.

Step 12

Bake for about 40-45 minutes, until golden and puffed and almost firm inside. Don’t overbake or it will start to dry.

Step 13

Preheat oven to 350ºF (180°C). Lightly oil a baking tray.

Step 14

Cut 4 chicken breasts horizontally in half so you have 8 thinner chicken pieces.

Step 15

Place 1 cup flour on a shallow plate and season with Salt and black pepper to taste. Place 2 eggs, lightly beaten on another shallow plate. Add 1 cup panko breadcrumbs to another shallow plate.

Step 16

Take one chicken piece at a time and coat it in the flour mixture, lightly shaking off excess.

Step 17

Dip it quickly in the egg mixture and then completely coat it in the panko breadcrumbs, making sure the crumbs are well adhered.

Step 18

Repeat with the rest of the chicken.

Step 19

Arrange in a single line on the prepared oven tray (you might need two trays), drizzle lightly with more olive oil and bake for 10 minutes. Turn over and bake for 5 or 10 more minutes until golden and fully baked inside.

Step 20

In a skillet melt 2 tablespoons butter.

Step 21

Add 2 tablespoons flour, ¼ teaspoon onion powder and ¼ teaspoon garlic powder and stir with a whisk to mix. Cook for a minute over low heat, stirring constantly.

Step 22

In a thin stream, slowly add ⅔ cup hot chicken stock and ½ cup milk while stirring constantly. Whisk to mix well and make sure there are no lumps.

Step 23

Remove from the heat, add 3 tablespoons heavy cream and season with Salt and black pepper to taste.

Step 24

Melt 4 teaspoons butter in a skillet over medium heat and add 2 bananas.

Step 25

Cook for about 1 minute on each side, until golden but not mushy. Serve immediately.

Step 26

Place one chicken breast, whole or sliced in each serving plate. Pour some white gravy, add half a fried banana and one serving of corn pudding. Sprinkle plates with 2 tablespoons chopped chives on top of the gravy. Serve immediately.