- 40g bag tortilla chip
- 4 skinless chicken breast
- 200g tub spicy tomato salsa
- 142ml pot soured cream
- handful grated mature cheddar
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.
Sprinkle the chips over the chicken, then the cheese. Roast for 15-20 mins until the topping is golden and melting.
Using tacosSpicy 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 chickenSlashing the chicken helps the topping to stay on and also allows the heat to penetrate the chicken more quickly.