Garlic Chicken Fillets, Black Pepper Potato Wedges, Buttered Corn On the Cob

Garlic Chicken Fillets, Black Pepper Potato Wedges, Buttered Corn On the Cob Garlic Chicken Fillets, Black Pepper Potato Wedges, Buttered Corn On the Cob
Chicken is so versatile, delicious in this recipe but also great stuffed with a filling of cream cheese and sun dried tomatoes or black pudding.
4 people 50 minutes 20 minutes

Ingredients

  • 4 - SuperValu Fresh Corn Cobs
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf Chopped
  • 2 cloves SuperValu Garlic
  • 4 - SuperValu Quality Irish Chicken Fillets

Wedges

  • 1 tbsp SuperValu Cooking Oil
  • 4 - SuperValu Potatoes
  • 1 tsp SuperValu Whole Black Peppercorns

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Wash the rooster potatoes and cut into chunky wedges. Drizzle with 1 tablespoon of cooking oil and about ½ a teaspoon of black pepper. Mix them all together in a bowl and place on a baking tray lined with parchment.
  3. Bake for 35-40 minutes until crispy and well cooked through to the centre.
  4. Mix the garlic, butter and chopped parsley together. Now split the chicken fillets with a sharp knife, rub garlic butter between the fillets and fold back to their original shape.
  5. Place the chicken on a baking tray lined with parchment and bake in the oven (180*deg;C/350°F/Gas Mark 4) for approximately 30-35 minutes or until the chicken is cooked thoroughly.
  6. For the corn, plunge the cobs into a pot of boiling salted water. Cook for anywhere between 3 to 9 minutes, depending on preference. I like mine done for about 6 minutes.
  7. Strain off the water and cut each cob in two. Rub in the butter and season with salt and pepper.
  8. Serve the chicken and corn on the cob on a warmed plate and serve the wedges on the side in separate bowls.
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