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Crunchy-Topped Mexican Chicken

Created by ImPat on August 30, 2019

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)

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