Corn and Cheddar Chicken Bakes

4 breasts chicken, boneless and skinless
2/3 cup milk
4 whole eggs
3 cups cheddar cheese, shredded
2 cups dried Breadcrumbs
2 tablespoon butter, melted
1 tablespoon fresh parsley, chopped
1 tablespoon thyme
1 tablespoon garlic flakes
1 teaspoon salt
1 teaspoon black pepper

Cheese sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk

Slice chicken breasts into three pieces. This will help your recipe cook more quickly, and make it easy to serve up the perfect serving sizes for tots and adults sitcang at your dinner table tonight.
Gather three flat pans. Fill one with egg and milk mixture, one with sharp cheddar and KOO WHOLE KERNEL CORN, and one with bread crumbs. I tossed a bit of garlic flakes, thyme, salt, black pepper into the breadcrumbs, just to add that extra pop of flavour.

Dip chicken in eggs milk mixture. Dip chicken in KOO WHOLE KERNEL CORN and cheese tray.
Dip chicken in breadcrumbs. Now toss chicken pieces onto a parchment-lined baking sheet.
Bake them until golden brown. While baking, make a simple cheese sauce. 1 cup full cream milk, flat tablespoon butter, salt and pepper to taste. Add half a cup of cheddar cheese into white sauce, stir and leave to simmer on very low for 5 minutes.

Top chicken with cheese sauce. Additional: serve with salad or chips.