One pan Mexican chicken with tortilla crisps

Step 1

To make tortilla crisps, cut each tortilla into 8 triangles. Arrange in a single layer over a baking tray. Lightly spray with cooking oil. Bake in 180 °C oven (fan-forced) for 5 minutes, or until lightly browned. Remove. Cool on tray.

Step 2

Meanwhile, cut chicken fillets horizontally through the middle to make 4 thin steaks. Combine spices, garlic and oil in a large shallow dish. Add chicken. Using clean hands, rub with spice mix to coat.

Step 3

Heat a large, ovenproof, non-stick frying pan over a medium-high heat. Add chicken. Cook for 2-3 minutes on each side, until browned. Transfer to a large plate.

Step 4

Add tomato paste to same pan. Stir over heat 30 seconds. Stir in tomatoes, beans and ¾ cup water. Bring to the boil. Reduce heat. Return chicken to pan. Simmer uncovered for 5 minutes, or until chicken is cooked and sauce is thickened. Top chicken with cheese.

Step 5

Preheat oven grill to high. Place pan under preheated grill for about 2 minutes, or until cheese is melted and lightly browned. Transfer pan to a heatproof mat or wooden board. Take care (use oven mitts) as handle will be hot.

Step 6

Serve with toasted tortilla crisps and garden salad.