Just PAN-TASTIC

PUNCHY, GREAT-TASTING MAINS ALL IN ONE PAN

Crunchy-Topped Mexican Chicken

SERVES 4 PREP & COOK 35 MINS

• 2 x 300g chicken breast fillets, trimmed
• 40g sachet fajita spice mix 
• 410g can tomato puree
• 425g can Mexican-style beans (see Tip)
• 100g corn chips, coarsely crushed 
• 1 cup grated Tasty cheese
• 1 large ripe avocado, mashed 
• 1 tblsp lime juice 
• ½ x 250g punnet cherry tomatoes, quartered 
• ¹⁄³ cup coarsely chopped  fresh coriander

1 Cut each chicken breast horizontally in half through the side to give 2 thin pieces. Toss in the spice mix.

2 Heat an oiled, large, oven-proof, non-stick frying pan (30cm diameter) over a medium heat. Add chicken. Cook for 2 to 3 minutes on each side, or until golden brown. Remove. Wipe pan clean.

3 Add puree and undrained beans to pan. Bring to a boil. Return chicken to pan. Simmer for about 2 to 3 minutes, or until chicken is hot. Remove pan from heat.

4 Sprinkle over combined chips and cheese. Transfer pan to a very hot oven (220C).

5 Cook for 8 minutes, or until topping is golden brown. Remove.

6 Combine avocado and juice in a bowl. Dollop over topping. Sprinkle with tomatoes and coriander. Serve.

Stir-Fried Pork and Snow Peas with Lettuce

SERVES 4 PREP & COOK 25 MINS