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Chicken nacho grills


Chicken nacho grills

Chicken nacho grills

Ingredients

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

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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