Char-Grilled Chicken Breast
Italian Flavoured Whole Chicken
Easy Chicken Recipes Using Frozen Red Box Range
Chicken Nuggets with Fresh Corn and Semi-dried Tomato Butter
80g butter, softened
¼ cup semi dried tomatoes, finely chopped
500g Ingham Chicken Nuggets
3 fresh cobs of corn, husks and silk removed
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.