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Crunchy-Topped Mexican Chicken

Here's how you make Crunchy-Topped Mexican Chicken
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 600 grams boneless skinless chicken breasts (fillets, trimmed (2 x 300 gram chicken breast fillets specified)
  • 40 gram fajita spice mix
  • 1 tablespoon oil (vegetable oil)
  • 410 grams tomato puree
  • 425 grams beans ( Mexican-style beans)
  • 100 grams corn chips (coarsely crushed)
  • 1 cup cheddar cheese, grated
  • 1 avocado (large ripe, mashed)
  • 1 tablespoon lime juice
  • 125 grams tomatoes (cherry tomatoes, quartered)
  • 1/8 cup coarsely chopped coriander (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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