Chicken Nacho Roulade

Ingredients list for Chicken Nacho Roulade

• 4 Boneless chicken breast
• 1 cup Refried beans mashed
• to taste Salt
• to taste Crushed black peppercorns
• ½ cup Salsa
• 6-8 Jalapenos sliced
• ½ cup Cheddar cheese grated
• 2 Eggs
• 2 cups Nacho Chips coarsely crushed
• to serve Sour cream

Method

1. Preheat the oven at 180° C.
2. Butterfly the chicken breasts and flatten with the hammer. Add salt and crushed peppercorns, mix and set aside to marinate.
3. Apply a portion of refried beans on one side of the chicken. Put a portion on salsa on top.
4. Top with jalapeno slices and a portion of cheese. Roll tightly in a cling film and refrigerate for fifteen to twenty minutes.
5. Break the eggs in a bowl and beat. Spread crushed nacho chips on a plate.
6. Remove the chicken from the cling film, dip in the beaten eggs and coat with the crushed nachos.
7. Place them on a baking tray, put the tray in the preheated oven and bake for fifteen to twenty minutes.
8. Serve hot with sour cream.

Nutrition Info