Nachos Crusted Chicken Dippers

Nachos Crusted Chicken Dippers with Avocado Dipping Sauce by Rozanne Stevens

Nachos Chicken Dippers

Ingredients

  • 4 skinless boneless chicken breasts sliced into 6 pieces each for the dippers
  • 2tbsp Cajun spice
  • 2tbsp Avonmore sour cream
  • 90g nachos, coarsely crushed (I like the chili flavour ones but low salt also an option)
  • Lime wedges, to serve
  • Cherry tomatoes, to serve

Avocado dipping sauce:

  • 2 avocados, mashed
  • Juice of 1 lime
  • 1tbsp Avonmore sour cream
  • 2tbsp fresh coriander, chopped
  • 1tbsp chopped jalapeño pepper (optional)
  • Salt and pepper

Directions

  1. Coat the chicken pieces evenly in the spice. Dip into the sour cream and lightly coat. Finally, roll the chicken dippers in the nachos crumbs.
  2. Line a baking tray with foil or parchment paper and rest the dippers in the fridge for at least 10 minutes, this will allow the crumbs to set.
  3. Preheat an oven to 220°C and bake the chicken dippers for 10 minutes.
  4. Mix together the avocado dip and season with salt and pepper to taste. I love lime so I often add an extra squeeze.
  5. Serve the dippers hot with avocado dipping sauce, lime wedges and cherry tomatoes.

 

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