MEXICAN SHREDDED CHICKEN CHILLI WITH CREAMED CORN POLENTA

Serves 4

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 25 minutes

Woolworths enchilada spice 1T olive oil 2T free-range chicken breasts 4

Woolworths fresh country vegetable soup 1 x 600 g pack polenta 160 g milk 4 cups

Woolworths cream-style corn

1 x 420 g can sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Mix the enchilada spice and the olive oil. Brush onto the chicken breasts and sear in a hot cast-iron or ovenproof pan for about 5 minutes on each side. 2 Remove from the heat and pour the soup into the pan to surround the chicken. Place the pan into the oven and bake for 15 minutes.

3 Meanwhile, prepare the polenta according to package instructions, whisking continuously for a velvety smooth finish. Fold through the sweetcorn and season to taste. 4 Spoon the polenta into shallow bowls and remove the chicken from the oven. Using two forks, shred the chicken into big pieces and spoon over the polenta. Serve hot with a few extra sliced chillies if you like. FAT-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Ken Forrester SGM