Chicken with corn in a frying pan

Ingredients:

• 2 cups chopped rotisserie chicken (about 1/2 chicken)
• 500 ml (280 g) cherry or grape tomatoes
• 1 and 1/4 cups cornflakes
• 3 tbsp. l. olive oil
• Grated zest of 1 lemon
• 1 tbsp thyme, chopped, plus 3 sprigs
• 2 ears of corn, peeled
• 1 zucchini, thinly sliced
• 2 cloves garlic, finely chopped
• 2 cups light cream
• 1 cup grated Havarti cheese with dill (about 110 g)

Preparation:

1. Preheat the grill to 350°F. Crush the cornflakes in a plastic bag with your hands. Transfer to a bowl and add 1 tablespoon olive oil, lemon zest, chopped thyme, 1/2 teaspoon salt, and a few grinds of pepper; set aside. Cut the kernels from the cob. Use the back of a knife to scrape away any remaining kernels and cornmilk.
2. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt, and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, corn kernels, tomatoes, garlic, thyme, and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes.
3. Whisk the cream with the corn milk and bring to a boil. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes; season with salt and pepper. Remove from the heat and stir in the chicken, then add the cheese. The cream can be substituted. milk gravySprinkle with the cornflake mixture. Grill until golden brown, 1 to 3 minutes. Let cool slightly before serving.