skinless chicken breasts, filets
1 (450 g) cans
( I like the ones with chilli)
sharp cheddar cheese
1 1/2 cups
chopped pickled jalapeno peppers
light sour cream
chopped fresh coriander
- Preheat oven to 200c.
- Heat the oil in a large oven proof frying pan over medium heat. Add the chicken and cook, turning occasionally until cooked through and no longer pink (about 20 minutes).
- Spoon the beans evenly over the chicken. Sprinkle one cup of cheese over the beans; top with salsa sauce. Sprinkle chopped peppers evenly over salsa. Top with the remaining cheese.
- Place the pan in the oven and bake until the topping is heated through and cheese has melted (about 15 to 20 minutes)
- Serve with a dollop of sour cream on each portion and a sprinkling of fresh coriander.