Crunchy-Topped Mexican Chicken

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian . Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (511.4 g)
  • Calories 635.4
  • Total Fat - 26.4 g
  • Saturated Fat - 7 g
  • Cholesterol - 152.1 mg
  • Sodium - 540.9 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 9.5 g
  • Sugars - 10.2 g
  • Protein - 62.8 g
  • Calcium - 394.3 mg
  • Iron - 5.6 mg
  • Vitamin C - 36.9 mg
  • Thiamin - 0.3 mg

Step 1

Cut each chicken breast horizontally in half through the side to give two thin pieces and then toss in the spice mix.

Step 2

Heat oil in a large, oven-proof, non-stick frying pan (30cm in diameter) over a medium heat and add the chicken and cook for about 2 to 3 minutes on each side, or until golden brown.

Step 3

Remove and wipe the pan clean.

Step 4

Add puree and undrained beans to pan and bring to a boil and then return chicken to pan and simmer for about 2 to 3 minutes, or until chicken is hot and remove pan from heat.

Step 5

Sprinkle over combined chips and cheese and transfer pan to a very hot oven (220C).

Step 6

Cook for 8 minutes, or until topping is golden brown, remove from oven.

Step 7

Combine avocado and juice in a bowl and dollop over topping and sprinkle with tomatoes and coriander

Tips & Variations


No special items needed.

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