CORN AND CHEDDAR CHICKEN BAKES

INGREDIENTS:

Chicken bakes

4 breasts chicken, boneless and skinless ⅔ cup milk 4 whole eggs 3 cups Cheddar cheese, shredded 1 can of KOO Whole Kernel Corn 2 cups dried Breadcrumbs 2 tbsp butter, melted 1 tbsp fresh parsley, chopped 1 tbsp thyme 1 tbsp garlic flakes 1 tsp salt 1 tsp black pepper

Cheese sauce

1 tbsp butter 1 tbsp flour 1 cup milk ½ cup Cheddar cheese, grated

KITCHEN GADGETS:

Baking sheets, Pot

METHOD:

Slice chicken breasts into three pieces. This will help your recipe cook more quickly, and make it easy to serve up the perfect serving sizes for tots and adults sitting at your dinner table tonight. Gather three flat pans. Fill one with egg and milk mixture, one with sharp cheddar and corn, and one with bread crumbs. I tossed a bit of garlic flakes, thyme, salt, black pepper into the breadcrumbs, just to add that extra pop of flavour. Dip chicken in eggs milk mixture. Dip chicken in corn and cheese tray. Dip chicken in breadcrumbs. Now toss chicken pieces onto a parchment-lined baking sheet. Bake them until golden brown. While baking, make a simple cheese sauce. 1 cup full cream milk, flat tablespoon butter, flour, salt and pepper to taste. Add half a cup of cheddar cheese into white sauce, stir until sauce has thickened slightly and allow to stand on a very low heat for 5 minutes. Top chicken with cheese sauce and serve.

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