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 51.
MEXICAN CHICKEN SKEWERS WITH HOT CREAMY CORN DIPPING SAUCE
Crunchy chicken pieces with a creamy sweet corn sauce.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 10
Here’s what you need:
• 400g lean skinned chicken breast fillets
• 2 tablespoons plain flour
• 1 1/2 cups fresh breadcrumbs
• 1/4 cuo finely grated low fat Parmesan cheese
• 2 teaspoons Mexican seasoning mix
• 10–15 wooden skewers
Hot Dipping Sauce
• 420g can Edgell Creamed
Corn
• 1 tablespoon finely chopped fresh chicves
• 1 tablespoon finely grated low fat Parmesan cheese
Here’s how to do it:
| 1. |
Flatten
chicken breast fillets with a rolling pin. Cut into
3cm x 10cm strips and and thread onto satay skewers.
Dip skewers into flour, egg and coat lightly with
combined breadcrumbs, parmesan cheese and seasoned
mix. |
| 2. |
Place
skewers onto a greased oven tray and bake in a pre
heated oven at 200C for 12-15 minutes. |
| 3. |
Spoon
Edgell Creamed Corn
into a microwave safe dish, add chives and parmesan
cheese and microwave on medium/high for 3 minutes
or until heated through. |
| 4. |
Serve
chicken skewers with Corn Dipping Sauce. |
Setting Up Time:
15 minutes
HOT TIP: For
an extra creamy sauce add 1/2 cup sour cream.
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