Tortilla-crumbed chicken with avocado salad

Name: Tortilla-crumbed chicken with avocado salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 170 g bag Blanco Niño Lightly Salted Tortilla Chips; 600 g pack 4 British chicken breast fillets; 50 g plain flour; 1 large free range egg, beaten in a shallow bowl; 2 tbsp olive oil; 340 g can sweetcorn, drained; 1½ tbsp chipotle paste; 2 Perfectly Ripe Avocados, thinly sliced or roughly chopped; 25 g pack coriander, ½ roughly chopped, remaining leaves to serve; 3 tbsp apple cider vinegar; 2 little gem lettuce, roughly torn; 200 g tub tomato salsa

Crushed up tortilla chips make a great crust instead of panko or breadcrumbs.

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Low in saturated fat2 of your 5 a day5 plant varieties

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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170g bag Blanco Niño Lightly Salted Tortilla Chips
600g pack 4 British chicken breast fillets
50g plain flour
1 large free range egg, beaten in a shallow bowl
2 tbsp olive oil
340g can sweetcorn, drained
1½ tbsp chipotle paste
2 Perfectly Ripe Avocados, thinly sliced or roughly chopped
25g pack coriander, ½ roughly chopped, remaining leaves to serve
3 tbsp apple cider vinegar
2 little gem lettuce, roughly torn
200g tub tomato salsa

Preheat the oven to 200ºC, gas mark 6. Put 150g tortilla chips into a large food bag and crush with a rolling pin to make a fine crumb. Tip onto a plate. Put the chicken breasts between 2 pieces of parchment paper and use the rolling pin or a meat mallet to bash firmly until 1cm thick. Repeat with the remaining breasts, then season on both sides.
Spread the flour over a plate. Coat each chicken breast in the flour, then the egg and the nacho crumbs, making sure the chicken is thoroughly covered. Arrange on a large parchment-lined baking tray and drizzle the oil evenly over both sides.
Mix the sweetcorn and chipotle together and spread out in a single layer on the tray with the chicken, then bake for 16-20 minutes, turning the chicken and stirring the corn halfway, until the chicken is cooked, the juices run clear and no pink meat remains. Sprinkle over some sea salt flakes, if you like.
While the chicken cooks, put a quarter of the avocado, the chopped coriander, vinegar, 120ml water and a generous pinch of salt into a high speed blender and whizz to make a smooth dressing. Tip into a large bowl, add the lettuce and toss to coat. Divide between plates and top with the chipotle corn and avocado. Slice the chicken and arrange on the side. Serve with the reserved coriander leaves, remaining tortilla chips and spoonfuls of salsa.

Typical values per serving when made using specific products in recipe