Grilled chicken breast with peach, corn and bacon ragout

Jason Parsons crafts the perfect flavour combo with his savoury grilled chicken paired with sweet peach!

whole chicken breasts

1 cup

peaches, large dice and seeded

1/2 cup

smoked bacon, you can also use pancetta

1 cup

corn, nibblets

1/2 cup

triple cream brie, diced

1 tbsp

chopped rosemary

1/2 cup

sliced shallots

1/2 tsp

chopped garlic

1 tbsp

butter

1/2 cup

35% cream

Grill the chicken breasts on the barbecue until cooked through. At the same time, melt the butter in a thick bottom pot over medium to high heat.
Once the butter is melted add the shallots, garlic and bacon. Saute for 1 minute and then add the corn, peaches and rosemary. Once warmed through, add in the cream and simmer.
Lastly, add in the Brie, remove from the heat and stir for one minute. Season with salt, pepper and serve with the grilled chicken breast.