Noel earns extra "daddy" brownie points by making these for Alex! Trust me, if we let her she would sit there and eat four in a row without thinking twice. While Noel does make a huge batch of these, she normally gets one or sometimes two and then the rest get frozen for weekend lunches.
Chicken and corn is an great combination especially when combined with a cheesy white sauce. Encased in light pastry shell with additional grated cheese on top makes for one delish dish.
Chicken and Corn Voluvents
recipe courtesy of Noel
4 chicken fillets diced
1 onion finely diced
1 tablespoon olive oil
3 tablespoons low fat butter
6 tablespoons plain flour
3 cups skim milk
2 teaspoons dijon mustard
1 cup grated tasty cheese
1/2 cup parmesan, finely grated
salt and pepper to taste
16 large Voluvent cases (10cm)
1 cup grated tasty cheese, additional
Preheat oven to 180 deg C.
In a large non stick frying pan heat oil, add chicken and onion. Cook until chicken is brown and cooked through.
In a large saucepan, melt butter and add flour, stirring continually with a wooden spoon until mixed into a roux. Add milk slowly, stirring with a whisk, to avoid lump. Bring to the boil while stirring, adding the dijon mustard and salt and pepper to taste. Stir through grated tasty and parmesan cheese. Continue to cook, stirring until thickened.
Add cheese sauce to the chicken mixture and return to the heat. Continue to stir until fully combined and heated through.
Place voluvents onto a lined oven tray and fill with chicken mixture. Top with grated cheese and cook in oven for 20 - 30 minutes or until cooked through and cheese is golden.
If freezing, do not cook. Allow to cool on tray and individually wrap with cling film and then place in a airtight container or snap lock bag.