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Ingredients
Blackened Chicken with Crispy Tortillas
4 vine-ripened tomatoes, cut into 1 cm slices
1 teaspoon caster sugar
1 red onion, sliced
150 ml olive oil
1 ripe avocado
¼ cup (60 g) sour cream
100 ml milk
2 tablespoons lime juice
2 × 16 cm corn tortillas
1 teaspoon ground oregano
2½ teaspoons ground cumin
1¼ teaspoons garlic salt
½ teaspoon cayenne pepper
4 small skinless chicken breast fillets (about 600 g)
½ cup (15 g) coriander leaves
Method
- Place the tomato slices in a wide dish, sprinkle with sugar and season well. Layer the onion over the top and drizzle with ¼ cup (60 ml) of oil. Chill for 20 minutes.
- Blend the avocado, sour cream, milk, lime juice and ⅓ cup (80 ml) water in a food processor for 1 minute or until smooth. Season.
- Cut each of the corn tortillas into eight 2 cm strips. Combine the oregano, cumin, garlic salt and cayenne pepper, and coat the chicken breasts in the spice mixture, pressing down firmly with your fingers. Heat 1½ tablespoons of oil over medium-high heat in a large, non-stick frying pan until hot. Cook the chicken breasts for 4–5 minutes on each side, or until cooked through. Cool, then refrigerate. In the same pan add ¼ cup (60 ml) of oil. Fry the tortilla strips until golden, turning once during cooking.
- On each plate arrange the tomato and onion slices in a small circle. Slice each chicken breast on the diagonal into 2 cm pieces and arrange over the tomato. Spoon the dressing over the chicken and arrange 4 tortilla strips over the top. Sprinkle with coriander leaves and serve immediately.
Nutrition Per Serve:
Fat 61 g;
Protein 37 g;
Carbohydrate 13 g;
Dietary Fibre 4 g;
Cholesterol 126.5 mg;
3095 kJ (740 Cal)
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