Flatten chicken breast fillets with a rolling pin. Cut into 3cm x 10cm strips and thread onto satay skewers. Dip skewers into plain flour, egg and coat lightly with combined breadcrumbs, parmesan cheese and Mexican seasoning mix.
Place skewers onto a greased oven tray and bake in a pre heated oven at 200°C for 12-15 minutes.
Spoon Edgell Creamed Corn into a microwave safe dish; add chives and parmesan cheese and microwave on medium/high for 3 minutes or until heated through. Serve chicken skewers with Corn Dipping Sauce.