Recipe Of the Month

CHICKEN AND CORN POTATO

Preparation Time: 15 minutes
Cooking Time: 60–90 minutes
Serves: 2–4

INGREDIENTS

4 x large evenly shaped potatoes, about 300g each
1 x cup finely shredded cabbage
1 x small grated carrot
1 x finely sliced spring onion
1½ tablespoons low fat coleslaw dressing
130g can creamed corn
1 x cup sliced or shredded chicken (use pre-cooked barbeque chicken or pan-fry a small breast fillet)

METHOD

Clean the potatoes if necessary and pat the skin dry with paper towel. Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a pre-heated hot (210oC of 415oF) oven and bake for at least 1 hour. Leave in the oven for 1½ hours for really crisp skins. Meanwhile, make coleslaw by combining cabbage, carrot, spring onion and dressing. Warm the creamed corn in the microwave or on the stove in a small saucepan. When the potatoes are cooked, cut a cross in the top of each one, pull apart, and spoon creamed corn over potato. Divide chicken between the potatoes. Top with coleslaw and serve.

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This recipe was taken from the ‘Survival of the Fittest’ cookbook and is copyright of the Australian Sports Commission. Recipes have been reproduced with permission of the Australian Sports Commission.