Chicken nacho grills

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Good Food

6 ratings

Recipe by Good Food

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Tested

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.

Slashing the chicken

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

Per serving

326 kcalories, protein 39g, carbohydrate 12g, fat 14 g, saturated fat 7g, fibre 1g, salt 1.91 g

Latest comments and suggestions

• patricia

  01 November 2007

  patricia rated this recipe

  

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• tuffit

  02 November 2007

  tuffit rated and commented on this recipe

  

  Perfect midweek meal. Very quick. Very easy. Very tasty. I wouldn't change a thing.

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• Michele Glas

  05 November 2007

  Michele Glas commented on this recipe

  YUM!

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• Victoria

  16 November 2007

  Victoria rated and commented on this recipe

  

  Great recipe, kids loved it. Will be passing it on to friends and family

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• alliekkc

  25 February 2008

  alliekkc rated this recipe

  

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• recipes

  28 March 2008

  recipes rated and commented on this recipe

  

  My kids ask for this again and again. We serve it with a big salad

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• recipes

  14 April 2008

  recipes commented on this recipe

  My kids love this. They ask for it again and again.

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• Samanthajane

  02 September 2008

  Samanthajane rated and commented on this recipe

  

  My fussy 9 year old son helped me to make these which encouraged him to eat them all up afterwards! Great family recipe as me and my hubby had some Jalapenos on ours too to give them an extra kick!

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Ingredients

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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

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

Per serving

326 kcalories, protein 39g, carbohydrate 12g, fat 14 g, saturated fat 7g, fibre 1g, salt 1.91 g

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