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Baked chicken with corn salsa
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2 tbsp Worcestershire sauce
1 tbsp honey
2 tbsp hot chilli sauce
1 clove garlic, crushed
1 tsp smoked paprika
¼ tsp celery salt
350g pack essential Waitrose British Chicken Mini Breast Fillets
1 pack 2 whole sweetcorn
½ x 25g pack fresh chives, chopped
4 salad onions, sliced
2 tbsp ranch dressing
1. Preheat the oven to 200°C, gas mark 6. Mix the Worcestershire sauce, honey, chilli sauce, garlic, paprika and celery salt together in a bowl and add the chicken. Mix to coat evenly and marinate for 10 minutes. Transfer to a small roasting tin and roast for 15-20 minutes until the chicken is cooked throughout with no pink meat.
2. Brush the corn with a little oil and griddle for 10 minutes until slightly charred. Cut off the kernels with a sharp knife and mix with the chives, salad onions and dressing. Serve the chicken with the sauce poured over.
1 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in August 2016.