Add flavour into every part of your meal by using the helpful technique of hasselback on chicken breast! With some mild spices, tasty sauce and a sprinkling of cheese, baked chicken breast is transformed into a fiesta of flavour, with a crunchy corn salad on the side to add a fresh touch.
/ serving 4 people
/ serving 4 people
Tex-Mex spice blend(May be presentGluten)
mini flour tortillas(ContainsWheatMay be presentSesame, Soya)
Preheat the oven to 220°C/200°C fan-forced. Grate the Cheddar cheese. In a medium bowl, combine the Tex-Mex spice blend with a drizzle of olive oil. Add the chicken breast and toss to coat. Place the spiced chicken breasts on an oven tray lined with baking paper. Cut deep slices across the chicken breast in 1cm intervals, taking care not to cut all the way through. Fill the slices with the enchilada sauce and grated Cheddar cheese. Bake until cooked through, 14-18 minutes. TIP: Cook times will vary depending on the size of the fillet.
While the chicken is baking, cut the mini flour tortillas into 3cm wedges. Place the tortilla wedges on a second oven tray lined with baking paper. Brush (or spray) with olive oil and season with a pinch of salt and pepper, then arrange in a single layer. Bake until lightly golden and crisp, 6-8 minutes.
Slice the kernels off the corn cob. Shred the cos lettuce. Roughly chop the tomato. Slice the lime into wedges.
Heat a medium frying pan over a high heat. Add a small drizzle of olive oil and the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Remove the pan from the heat.
In a large bowl, combine a good squeeze of lime juice with the honey and 1 1/2 tbs olive oil. Add the cos lettuce, charred corn and tomato. Just before serving, toss to coat.
Divide Mexican hasselback chicken and charred corn salad between plates. Spoon the remaining sauce from the oven tray over the chicken and serve with the tortilla chips for scooping the sauce.