Canteen News

We received such great feedback and photos from many of you that tried our soup recipe. Thank you for sending us your photos -we absolutely LOVE seeing food you are making at home. Here is another recipe to try. If you are not meat eaters, you could substitute the chicken with eggplant, mushrooms, or perhaps cauliflower.

Cornflake Chicken

Ingredients

4 skinless chicken breasts cut into strips

1/2 cup milk

2 eggs

4 cups cornflakes

1/2 teaspoon salt plus more to taste

1/4 teaspoon pepper -optional

cooking spray

Optional Ingredients

chopped parsley / other herbs / parmesan / chilli

Method

Preheat oven to 180 degrees

Line a baking tray with baking paper.

Spray baking paper with cooking oil spray.

Place the milk and eggs in a bowl; whisk to combine. Set aside.

In a food processor pulse together the cornflakes, salt and pepper until crumbs form (add any optional ingredients here too)

Tip the cornflake mixture onto another baking tray.

Dip each chicken strip into the egg milk mixture, then place on to the cornflakes tray.

Roll each strip of chicken in the cornflakes until completely covered. Place the cornflake covered chicken on the baking sheet in a single layer.

Spray the tops of the chicken tenders with cooking spray.

Bake for 15 minutes or until chicken is cooked through and crispy.

Sprinkle with parsley and eat! YUM-Enjoy.