Crunchy-Topped Mexican Chicken
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Recipe: #33230
August 30, 2019
Categories: Fresh Tomatoes, Comfort Food, Dinner, Lunch, Poultry, Chicken, Fruit, Avocado, Tomato, Mexican, One-Pot Meal, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Boneless Pieces more
"From our weekday newspaper The West Australian . Times are estimated."
Ingredients
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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