The thing about dinner is it comes around every single night! No sooner have you finished patting yourself on the back for a job well done- meal planned, shopped for, cooked, eaten, dishes done (phew... I am tired just thinking about it) and POW you are getting asked- What's for dinner tonight? It can be hard to think of new and exciting things to eat every night, so I figure us mums have gotta stick together. I am sharing my ideas so hopefully that helps..

This is not a meal that you need a Bellini or Thermomix or equivalent to make- however I  use it to prepare most meals so the instructions are there. If you want to make your breadcrumbs in the food processor (or buy them prepared) and make your mash over the stove, I am sure it will work out just as nicely.

A fortnight ago we went out for lunch. My 6 year old was having a sleep over at Nana's house so it was just me, hubby and the baby. We went to a bar that does American Style BBQ. Oh boy was it amazing! So much so that I have been salivating every time I think of it. It's not the kind of place I can just hang out with both kids, so I have tried to recreate a little of the experience here...

Ingredients:

2 Chicken Breasts
750g Sweet potoato
4 corn cobs
4 pieces of extra grainy multigrain bread
1 egg
1/4 cup cornflour
1/8 cup Smokey BBQ Seasoning (I used Masterfoods- in the spice rack) for chicken
1 Tbsp  Smokey BBQ Seasoning for corn
2 Tbsp sweet chilli sauce
2 Tbsp butter/ or butter equivalent (I use olive oil spread)
2 Tbps Olive Oil

Method:

Pre-heat oven to 180 degrees.

Cut the crusts off your bread and cut into small squares. Add to jug and whizz on speed 7 for 7 seconds. Voila perfect breadcrumbs.

Put them in a bowl and mix in your smokey BBQ seasoning.



In a separate bowl whisk your egg.

On a chopping board fillet your chicken breast so you have 4 fairly evenly sized breast fillets. Place a sheet of baking paper over the top of them and bash them with a rolling pin to flatten them out a bit.



Now you are going to crumb your fillets. Take the flour and lightly coat each fillet on both sides. Dip it into the egg, then the crumbs (flipping over to do both sides), then place into a clean dish.
Repeat for all breast fillets, cover the dish with cling film and place in the fridge whilst you prepare the veggies.

Remove the husks from your corn cobs. Place corn onto a sheet of Al-foil. Coat with butter.



Sprinkle over your seasoning.


Wrap corn up like a bon bon. And place on an oven tray. (set aside for now).



Peel your potatos and roughly chop into 2 cm chunks. Add to the small steaming basket that goes into the jug. Fill the jug with 1 litre of water, add the steaming basket. Cook on steam temp, speed 3 for 20 minutes.


After 5 mins put your corn in the oven. Bake for 15 mins at 180 degrees celcius.

When your potatoes have been on for 10 minutes pull your chicken out of the fridge. Heat your oil in a frying pan over the stove (I use medium heat). Pan fry your chicken for 3 minutes on each side (or until cooked through.


When your potatoes are finished, use your spatula to pull out the steaming basket. empty the water and tip the potatoes into the jug. Add your sweet chilli sauce and mash for 15 seconds on speed 5.



Take your corn out of the oven and unwrap. Serve and enjoy!!



Notes: If your kids won't eat spicy (like mine) then mash some potato for them first, set aside and then add the rest of the potatoes and sweet chilli sauce as per above.

I also felt that this dish needed a little bit of green somewhere- perhaps next time I will add some steamed green beans...