Recipes:

Serves: 4

Ingredients

80g butter, softened
¼ cup semi dried tomatoes, finely chopped
500g Ingham Chicken Nuggets
3 fresh cobs of corn, husks and silk removed

Method

1. Combine butter and semi dried tomatoes in a small bowl. Spoon butter mixture onto a sheet of plastic wrap, forming into a sausage shape. Roll butter mixture up in plastic wrap. Refrigerate for 30 minutes or until set.

2. Cook chicken nuggets as per packet instructions.

3. Bring a medium size saucepan of water to the boil. Cut cobs of corn into 3cm thick slices. Add corn to boiling water. Simmer for 2 to 3 minutes or until tender. Drain. Place corn onto serving plates. Cut butter into 1cm thick slices. Place onto hot corn. Serve with nuggets.

	Per Serve

The nutrient values listed are estimates only and are influenced by the brand of processed ingredients used. They can also be affected by natural biological variations in the nutrient content of non-processed foods, such as vegetables, spices, poultry, fish and meat, due to differences in agricultural conditions. The nutrient values were calculated by an experienced dietitian using FoodWorks dietary analysis software (Professional Edition, version 3.2 Xyris Software Pty Ltd, Highgate Hill, Qld, Australia), based on the Australian food composition tables and food manufacturer's data.