Mexican Style Chicken Breasts recipe

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08/05/2010

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A fuss-free Ina Paarman recipe for Chilli and Cheese Chicken Breasts - serve with mashed potatoes.

Ingredients

4 skinless chicken breast fillets
Ina Paarman's Green Onion Seasoning
4 thick slices of Gouda cheese
1/2 cup (125 ml) sliced spring onions
1 x 200 ml Ina Paarman's Tomato & Chilli Ready to Serve Sauce
1 x 200 ml Ina Paarman's Reduced Fat Cheese Sauce
1/2 cup (125 ml) fresh breadcrumbs
2 T (30 ml) melted butter

Directions

Preheat oven to 180C.

Butterfly the breasts by cutting lengthways into the one side, but not right through. Season with Green Onion Seasoning. Sandwich a slice of cheese into each breast, and arrange them top to tail fashion into a medium buttered ovenproof dish. Sprinkle the spring onions over the breasts. Squeeze the Tomato and Chilli Sauce over the breasts, followed by the Cheese Sauce.

Toss the breadcrumbs with the melted butter and sprinkle over the breasts. Bake uncovered for 25 minutes. Rest for 5 minutes.

Serve with mashed potatoes lightly flavoured with Chilli & Garlic seasoning and Mashed Avocado with our Lime & Coriander Dressing and Lemon & Black Pepper Seasoning.