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.