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Member recipe

Mexican Chicken with Sundried Tomato Cous Cous

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Prep: 5 minutes Cook: 8 minutes

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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.

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  • 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


  1. Fry the chicken in olive oil. Toss until light brown.

  2. Top with chili powder and pesto

  3. Add in the salsa and chili con carne sauce

  4. Pour one sachet of cous cous into the pan with half a cup of boiling water

  5. Simmer on low heat for a few minutes before adding a small bit of cheese on top to melt

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