Chicken Nacho Grills

Chicken Nacho Grills

40g bag tortilla chips

4 medium skinless chicken breasts

200g tub fresh spicy tomato salsa

142ml pot soured cream

Good handful grated mature cheddar cheese.

Heat oven to180C. Crush the tortilla chips. Put the chicken breasts on a non stick baking tray, season, then slash each 3 times with a sharp knife. Spoon 1 tbsp. of salsa on top of each, then 1 tbsp. of soured cream. Sprinkle the chips over the chicken then the cheese. Roast for about 15-20 mins until the topping is golden and melting.

Serve with garlic bread.