SPICY CHICKEN PARMIGIANA

SERVES 4

PREP AND COOK: 40 MINS

• 175g packet original

corn chips

• 1 tblsp mild Mexican

seasoning

• 2 x 300g chicken breast

fillets

• ½ cup plain flour

• 2 eggs, lightly beaten • 300g jar medium, chunky

tomato salsa

• 1 cup grated cheddar

cheese

• ⅓ cup drained, sliced

jalapenos

• ½ small iceberg lettuce,

shredded

• 2 cobs corn, kernels

removed

1 Place corn chips and seasoning in a food processor. Process until coarse crumbs form. Transfer to a plate. 2 Cut each fillet horizontally through the side to give two thin pieces. Dust in flour.

One at a time, dip in eggs. Coat in corn chip mixture, pressing on lightly. Place on a tray.

3 Heat enough oil to shallow fry in a large, deep frying pan over a medium heat. Add chicken in two batches. Shallowfry for about 2 minutes on each side, or until golden brown. Drain on absorbent kitchen paper.

4 Transfer chicken to a large oven tray in a single layer. Spoon over salsa. Sprinkle with cheese. Scatter over jalapenos.

5 Cook in a hot oven (200°C) for about 8 minutes, or until chicken is cooked through and cheese is melted.

6 Serve chicken with combined lettuce and corn drizzled with bottled ranch dressing, if desired.