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Mexican Chicken with Sundried Tomato Cous Cous

By janelle91 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Diced chicken breasts panfried in tomato salsa, chilli sauce and pesto on a bed of sun dried tomato cous cous and topped with melted red cheddar cheese.


  • 2 Chicken Breasts
  • Doritos tomato salsa
  • Fresh basil pesto
  • Olive oil
  • Chilli powder
  • Uncle Ben's Chili Con Carne sauce
  • Ainsley Harriott sundried tomato Cous Cous


  • STEP 1
    Fry the chicken in olive oil. Toss until light brown.
  • STEP 2
    Top with chili powder and pesto
  • STEP 3
    Add in the salsa and chili con carne sauce
  • STEP 4
    Pour one sachet of cous cous into the pan with half a cup of boiling water
  • STEP 5
    Simmer on low heat for a few minutes before adding a small bit of cheese on top to melt
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