PAN-FRIED MEXI-CHICKEN WITH BEANS

SERVES 4

PREP AND COOK: 25 MINS

• 2 large chicken

breast fillets (600g) • 30g sachet taco

seasoning

• 1 tblsp olive oil

• 425g can mexe beans • ¾ cup tomato puree • 1⅓ cups grated Mexican 3-cheese blend

1 Cut each chicken fillet horizontally through the side to give two thin pieces. Pound each piece to an even thickness. Toss in taco seasoning to coat.

2 Heat oil in a large, non-stick frying pan over a high heat. Add chicken. Cook for about 2 minutes on each side, or until lightly browned.

3 Pour beans and puree around chicken in the pan. Bring to a boil. Sprinkle cheese over chicken. Cover. Gently boil for 3 to 5 minutes, or until cheese is melted and chicken is cooked.

4 Serve chicken with mixed salad leaves, tortilla strips, lime wedges and avocado mash (see below), if desired.

AVOCADO MASH

Combine 1 large mashed avocado with 1 tblsp lime juice in a bowl. Season.