• Make the corn pudding first. While it's baking, prepare the chicken and cook it in the same oven.
• Fry the bananas at the last moment.

For corn pudding:

• Turn on the oven to 375°F (190ºC).
• Butter a large ceramic or glass dish.
• If fresh, cook ⅔ cup heavy cream in salted boiling water until soft. If frozen, let the corn come to room temperature and drain excess water.
• Melt 1 tablespoon unsalted butter and 2 tablespoons olive oil in a skillet, and add the corn and ⅓ cup chopped onion and let it soften a little over medium heat for a few minutes. Remove from the heat and reserve.
• In a large bowl stir 3 eggs with ½ cup whole milk and ⅔ cup heavy cream. Don’t beat, just integrate well.
• Sift 2 tablespoons all-purpose flour over the egg mixture and stir well with a wire whisk.
• Add the corn mixture, 2 tablespoons chopped fresh basil, ⅛ teaspoon sugar, 1 ½ teaspoons salt and ⅛ teaspoon Black pepper . Mix well.
• Add ½ cup of the shredded cheese and stir everything.
• Place in the dish and sprinkle the remaining ¼ cup cheese on top.
• Bake for about 40-45 minutes, until golden and puffed and almost firm inside. Don’t overbake or it will start to dry.

For the chicken:

• Preheat oven to 350ºF (180°C). Lightly oil a baking tray.
• Cut 4 chicken breasts horizontally in half so you have 8 thinner chicken pieces.
• Place 1 cup flour on a shallow plate and season with Salt and black pepper to taste. Place 2 eggs, lightly beaten on another shallow plate. Add 1 cup panko breadcrumbs to another shallow plate.
• Take one chicken piece at a time and coat it in the flour mixture, lightly shaking off excess.
• Dip it quickly in the egg mixture and then completely coat it in the panko breadcrumbs, making sure the crumbs are well adhered.
• Repeat with the rest of the chicken.
• Arrange in a single line on the prepared oven tray (you might need two trays), drizzle lightly with more olive oil and bake for 10 minutes. Turn over and bake for 5 or 10 more minutes until golden and fully baked inside.

For the white gravy:

• In a skillet melt 2 tablespoons butter.
• Add 2 tablespoons flour, ¼ teaspoon onion powder and ¼ teaspoon garlic powder and stir with a whisk to mix. Cook for a minute over low heat, stirring constantly.
• In a thin stream, slowly add ⅔ cup hot chicken stock and ½ cup milk while stirring constantly. Whisk to mix well and make sure there are no lumps.
• Remove from the heat, add 3 tablespoons heavy cream and season with Salt and black pepper to taste.

For the bananas:

• Melt 4 teaspoons butter in a skillet over medium heat and add 2 bananas.
• Cook for about 1 minute on each side, until golden but not mushy. Serve immediately.

To serve:

• Place one chicken breast, whole or sliced in each serving plate. Pour some white gravy, add half a fried banana and one serving of corn pudding. Sprinkle plates with 2 tablespoons chopped chives on top of the gravy. Serve immediately.