Serves 4
25 min
Chicken Nacho Grills
Recipe GLPR70006fecf690af
Succulent baked chicken breasts topped with zesty salsa, creamy soured cream, crushed tortilla chips, and melted cheddar cheese. A satisfying main course with bold Mexican flavours that comes together in just 25 minutes.
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Ingredients
4 skinless chicken breasts
40g tortilla chips
200g spicy tomato salsa
142ml soured cream
handful handful grated mature cheddar cheese
Directions
Preheat your oven to 200°C (fan 180°C, gas mark 6). Coarsely crush the tortilla chips in a bowl and set aside.
Place the chicken breasts on a non-stick baking tray. Season both sides with salt and pepper to taste.
Using a sharp knife, make 3 diagonal slashes across the top of each chicken breast (do not cut all the way through).
Top each chicken breast with 1 tablespoon of the spicy salsa, spreading it gently into and over the slashes.
Dollop 1 tablespoon of soured cream over each chicken breast.
Sprinkle the crushed tortilla chips evenly over all four breasts, then top with the grated cheddar cheese.
Bake for 15–20 minutes until the cheese is melted and golden brown, and the chicken reaches an internal temperature of 165°F (74°C). Serve immediately.
