Southern baked chicken with corn
3 tsp, sweet
2 x 3 second spray(s)
Raw skinless chicken breast
580 g, tenderloins, (buy 600g)
1 medium, lightly beaten
2 clove(s), crushed
2 medium, cut into wedges
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Combine paprika, chilli, sage and sugar in a bowl. Season with salt and freshly ground black pepper. Add chicken and toss to coat.
- Whisk egg and garlic in a bowl until combined. Place breadcrumbs on a plate. Dip chicken in egg mixture, then toss in breadcrumbs to coat. Place chicken on prepared tray and lightly spray with oil. Bake for 15 minutes or until lightly browned and cooked through.
- Meanwhile, boil, steam or microwave corn until tender. Cut corn into quarters and serve with chicken and lime wedges.