Ingredients

• 1 pack (600g)Lilydale skinless chicken breast fillets
• 1 litre chicken stock
• 1½ cups water
• 2 teaspoons canola oil
• 175gbacon shortcuts, trimmed and diced
• 6shallots, sliced, plus extra to serve
• 2 x 420g cans creamed corn
• ½ teaspoon white pepper
• 2eggs, lightly beaten
• salt, to taste

Method

• Place chicken in a large saucepan or flameproof casserole dish. Pour in stock and water. Bring to the boil, then reduce heat and simmer for about 12 minutes or until cooked through, turning chicken breasts halfway through cooking time. Remove any residue that floats to the surface. Remove chicken with tongs and set aside.
• Meanwhile, heat canola oil in a frying pan over a medium heat. Add bacon and shallots and cook for 5 minutes, stirring occasionally. Add to saucepan along with creamed corn and pepper.
• Shred chicken and add to saucepan. Add eggs and whisk over a low heat until slightly thickened. Season with salt, then serve garnished with extra sliced shallots.