Sunday, August 16, 2009

20090816 Chicken Nacho Grills

(SOURCE: BBC Good Food Magazine)

I halved the ingredients and added jalapenos pepper for extra kicks.

20g bag tortilla chips, crushed
2 skinless chicken breasts
100g spicy tomato salsa
70ml sour cream
handful grated mature cheddar
Some jalapenos pepper, finely chopped

1. Heat oven to 200 degree C. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Mix the jalapenos pepper into the salsa. Spoon 1 tbsp of salsa on top of each, then 1 tbsp sour cream.
2. Sprinkle the chips over the chicken, then the cheese. Roast for 30 minutes until the topping is golden and melting.

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