An easy and nutritious recipe that the kids will love.Time: 10 mins Serves: 4 Difficulty: Easy
2 tbsp yoghurt greek style
125g can sweet corn (rinsed and drained)
500g chicken breast
1/2 cup flour
2-3 tbsps oil
Mash avocado with a fork.
Combine with yoghurt and sweetcorn.
Set aside in the fridge until needed.
Warm oven to 100∞ C.
Cut chicken halves lengthways, cut across grain, then halve again to have fingersize chicken pieces.
Put cornflakes in a sandwich bag and close.
Roll over with a rolling pin and crush cornflakes finely.
Swirl egg slightly and put on a deep plate.
Put flour in a second deep plate and cornflakes in a third deep plate.
Dip each piece of chicken, one at a time, first in the flour (shake off any excess), then in the egg and at last in the cornflakes.
Press on firmly then transfer them to a large tray.
Heat oil in a non-stick frying pan and fry chickensticks in batches for about 6 minutes each side until cooked through.
Keep warm in the oven until all done.
Serve with avocado-sweetcorn dip.