Crispy Chilli Tortilla chicken with spicy wedges

I had a few things lying around including some of the chillis i had picked last week. So i went all masterchef mystery bag and came up with this. I’d usually use breadcrumbs to coat a chicken Kiev but we recently had some veggie burgers that were coated in crushed tortilla crisps so thought id use that idea. While i was making it i thought a splash of tequila might also be a good idea but we have ran out so i had to give it a miss…if you try it with tequila please let me know.

Ingredients [singlepic id=380 w=320 h=240 float=right]

• 2 chicken breasts
• 1 red onion
• 1 clove of garlic (crushed)
• 2 or 3 red chillis, depending on how hot you like it
• 6 cherry tomatoes
• 4 olives
• cheddar cheese (monteray jack, mozerella or something like would work)
• lime juice
• tequila
• small bunch coriander (chopped)
• 1 handful of tortilla chips
• 2 Maris piper potatoes
• sprinkling of paprika
• chilli powder or flakes

Then serve with spicy potato wedges

Method

1. Pre heat oven to 200 degrees.
2. Slice the potatoes into wedges, place on baking tray, drizzle with olive oil, coat in paprika and chilli powder and place in the oven.
3. Chop the chillis,olives, onion and tomato and fry with the garlic and coriander until soft.
4. Add the lime and tequila
5. Flatten the chicken breasts, season and drizzle with olive oil, fry until browned on both sides
6. Transfer chicken to  a baking tray, top with the chilli/tomato mix followed by the crushed tortillas and finally some cheese
7. Bake in the oven for 20-30mins until both the chicken and the wedges are golden and crispy.