Week 33: Chicken Fajita Nachos

The Recipe
450gr boneless, skinless chicken breasts, sliced thinly
2 tsp salt
1 tsp pepper
1.5 tsp chili powder (too much - next time probably only ½-1)
2 tsp garlic powder
2 tsp cumin
3 tbsp oil - divided
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, sliced
Juice of 1 lime
1 bag of tortilla chips
3 cups cheese

Optional Toppings:
Sour cream
Salsa
Guacamole

Preheat the oven to 180C.

In a bowl, mix salt, pepper, chili powder, garlic powder and cumin. Add chicken and mix until evenly coated. Heat half the oil in a pan and cook chicken until brown. Cook the chicken in batches to avoid boiling it instead. Transfer to a bowl and add lime juice. Heat the rest of the old and cook onion for a few minutes. Add garlic and peppers and cool until the peppers have softened slightly. In a (deep!) oven-proof dish add half the chips, half the chicken, half the onion and pepper mix and half the cheese. Repeat with the remaining ingredients.

Bake for about 15 minutes, until the cheese has melted.

Serve with a nice salad.

The Verdict
The chicken ended up being a tad too spicy - I probably should have used only ½-1tsp chili instead of 1.5. And as it doesn't have many vegetables in itself, it tasted a lot better when I added the salad. I liked it well enough, but it wasn't an instant favourite.

Week 32: Baked Chicken Fries

The Recipe
(serves 2)

2 boneless, skinless chicken breasts (about 450g)
1 cup bread crumbs
1 cup flour
1-2 eggs, beaten
1 tsp salt
1/2 tsp each of garlic powder, onion powder, paprika, basil, oregano, pepper

Preheat the oven to 190C.
Slice the chicken breast in half length-wise, and cut in thin stripes about 5-10mm in thickness.
Season bread crumbs with salt and spices.
Dredge chicken through first flour, then egg, then bread crumbs.
Place on a baking sheet lined with parchment paper and bake for 20 minutes, turning them half-way.

Serve with dippings of your choice, french fries and a nice salad.

The Verdict
I served this with french fries and a salad. Really yummy :-) The chicken wasn't dry at all, and the seasoning tasted great. For dips we used ketchup, french fry sauce, chili mayo and sweet chili sauce. The chili mayo and french fry sauce worked the best.

Definitely something I'll make again. Even DH approved.