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Nutrition: per serving

  • kcal555
  • fat28g
  • saturates3g
  • carbs36g
  • sugars4g
  • fibre6g
  • protein42g
  • salt1.44g
    low

Method

  • step 1

    Heat oven to 220C/200C fan/gas 6. Cover a baking tray with parchment. Lay each chicken breast flat on a board, then halve through the middle so you get 2 breast-sized pieces from each.

  • step 2

    Bash 85g of tortillas (see tip, below) into rough crumbs and small flakes, then tip into a shallow bowl with 1 tsp of the chilli powder and some salt. Mix well. Dip each piece of chicken into beaten egg. Mix the remaining egg into the tortilla crumbs. Now dip each chicken piece into the crumbs so you have a patchy crust.

  • step 3

    Roast on the tray for 12 mins until the chicken is cooked through. Meanwhile, cut the avocado and tomatoes into chunks and thinly slice the onion. Whisk the remaining chilli powder and some seasoning into the lime juice, then mix through the avocado, tomatoes and onion. Serve 2 crispy chicken pieces per person with a spoonful of guacamole salad and a handful of the remaining tortillas.

RECIPE TIPS
CRUSHING TORTILLAS

For the quickest way to make your crumbs, tip 115g tortillas out of the packet onto your serving plates. Flatten the bag to push out any air, and use a rubber band or food clip to seal the bag. Then bash the bag with a rolling pin to make crumbs from the remaining tortilla chips.

Recipe from Good Food magazine, August 2009

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.4 out of 5.3 ratings

lizzafezza

A star rating of 4 out of 5.

I changed the recipe by using ready salted crisps, grated cheese and chilli powder and topping it on fillets of cod. Then I baked in the oven for 10 minutes. Really quick and tasty.

cherylann1

A star rating of 1 out of 5.

I found the tortilla coating to be dry, perhaps next time I will grate some cheese over the crisps and then pop back into the oven to melt.

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