Crumbed chicken breast with a corn sauce sider

Directions

1. Let us start with the chicken. Please note that when crumbing any meat it’s preferable to let it set in the fridge for at least half an hour. This keeps the crumbs ON your meat and not scattered in the pan! Im using a different method of crumbing today which I find works really well!
2. So, in a bowl add the flour, breadcrumbs and spices. Mix well and set aside. Lay one sheet of parchment paper on your bench and sprinkle half the mixture on it. Sprinkle with a generous amount of olive oil and place your chicken breasts on top. 
3. Then, place the rest of your mixture on top of the chicken with another drizzle of olive oil and cover with your second sheet of parchment paper. Now, here comes the fun part! 
4. Grab a rolling pin and get ready to release a-lot of tension! Start hitting the chicken turning it and rubbing it against any mixture in between. Hitting the chicken also makes it more tender when cooking, so bonus right there! Once each side has been covered on all breasts, place them on a plate and set them in the fridge for a minimum 30 minutes. This is how long it will take you to make your sauce! 
5. Moving on to that, in a hot pot, saute your corn with 2 tablespoons of butter. While thats happening, cut your bacon into small pieces and fry until crisp in a small pan. Strain any excess oil on some folded paper towels and set aside. To the corn, add your cream cheese, spices and cooking cream and mix well. Lower the heat and simmer for 20 minutes. Add your bacon, give it a mix and your sauce is done! 
6. Heat up a non stick pan and fry your crumbed chicken breasts for 5 minutes on each side on a medium towards high heat! Serve hot, enjoy!