Creamy corn and butter bean chicken

Method

1. Put the oil into a frying pan over a medium-high heat. When hot, brown the chicken breasts skin-side-down for 3-4 minutes, until golden. Turn and cook for a further 1-2 minutes, then remove from the pan and set aside. Add the bacon and cook for 4-5 minutes until crisp, then remove with a slotted spoon and set aside.
2. Wipe the pan with kitchen paper. Melt the butter in the pan, add the onion and garlic and cook over a gentle heat for 2-3 minutes, until softened. Add the pepper and cook for 2-3 minutes, until softened.
3. Stir in the flour and cook for 1 minute, then gradually add the milk and stir well until smooth. Stir in the cream. Add the bacon, sweetcorn, butter beans and parsley. Season.
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5. Spoon into a freezer and oven-proof 1.5-2 litre dish. Sit the chicken on top. Cool, wrap, label and freeze.
6. The day before you eat, thaw in the fridge overnight. The next day, preheat the oven to 200°C/fan180°C/gas 6. Bake for 35-40 minutes, until cooked through. Serve with green beans.