This is one of my favourite easy to eat recipes. I find the cream corn 'gravy' suits the chicken breast perfectly (obviously as many soup mixes come as chicken and corn)...

and because the 'gravy' mix in this case is in fact a cup of soup mix, we actually boil the chicken breast to cook it.

I prefer boiling my food when possible because it makes it next to impossible to burn if you aren't watching your food in the pan full time and it is the lowest fat way to cook food.

Ingredients:

500g Chicken Breast (1lb)
2 Cream Corn Packet Soup
1/4 Corn Kernels (optional)

Preparation:

Pull the skin off the chicken breasts. Dice the chicken by cutting it up fine into cubes.

Put the skinless chicken breast in the pan and add just enough water to cover the chicken. Turn on the heat, put the lid on and boil it for 15-30 minutes until cooked.

When the diced chicken breast is cooked, add in the packets of cream corn soup mix and stir in. Once stirred in turn off the heat and let sit for a few minutes to cool down and to let the corn starch in the soup mix thicken in the pan and make it more gravy like.

Watch The Video Recipe: