FROM FREEZER to table
CRUNCHY-TOPPED MEXICAN CHICKEN
SERVES 4 PREP AND COOK: 35 MINS
2 x 300g chicken breast fillets, trimmed
40g sachet fajita spice mix
1 tblsp vegetable oil
410g can tomato puree
425g can Mexican-style beans
100g corn chips, coarsely crushed
1 cup grated Tasty cheese
1 large ripe avocado, mashed
1 tblsp lime juice
½ x 250g punnet cherry tomatoes, quartered
⅓ cup coarsely chopped fresh coriander
1 Cut each chicken breast horizontally in half through the side to give two thin pieces. Toss in the spice mix.
2 Heat the oil in a large, oven-proof, non-stick frying pan (30cm in diameter) over a medium heat. Add the chicken. Cook for about 2 to 3 minutes on each side, or until golden brown. Remove. Wipe the pan clean.
Add tomato puree and undrained beans to
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