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Chicken nacho grills

A fun way to serve chicken breasts and keep kids interested - why not get them to help?

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 326
  • Carbohydrates 12
  • Saturated Fat 7
  • Sugar 4
  • Protein 39
  • Fat 14
  • Fibre 1
  • Salt 1.91

Nutrition per serving

  • Calories 326
  • Carbohydrates 12
  • Saturated Fat 7
  • Sugar 4
  • Protein 39
  • Fat 14
  • Fibre 1
  • Salt 1.91

Ingredients

  • 40g bag tortilla chips
  • 4 skinless chicken breasts
  • 200g tub spicy tomato salsa
  • 142ml pot soured cream
  • handful grated mature cheddar

Tip

Using tacos
Spicy chicken tacos: Cube the chicken, then fry for 5 mins until golden. Toss with salsa and stuff into warmed taco shells. Dollop on soured cream and sprinkle with cheese and shredded lettuce.

Slashing the chicken
Slashing the chicken helps the topping to stay on and also allows the heat to penetrate the chicken more quickly.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, then slash each 3 times with a knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream.

  2. Sprinkle the chips over the chicken, then the cheese. Roast for 15-20 mins until the topping is golden and melting.

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