makes four servings
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007