Chicken Nacho Grills
Chicken Nacho Grills
40g bag tortilla chips
4 skinless chicken breasts
200g tub fresh spicy tomato salsa
142ml pot soured cream
handful grated mature cheese
Heat oven to 180C. 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 soured cream. Sprinkle the chips over the chicken, then the cheese. Roast for 15 – 20 mins until the topping is golden and melting. Serve with warm garlic bread.
While the oven is on, why not make ‘Schwartz Garlic and Herb’ potato wedges. Follow the instructions on the packet for a perfect side addition to your chicken and garlic bread.