Nacho Crusted Chicken Dippers
Nachos Crusted Chicken Dippers with Avocado Dipping Sauce by Rozanne Stevens.
Nachos Crusted Chicken Dippers with Avocado Dipping Sauce by Rozanne Stevens.
30 Minutes
4 People
Directions
- 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.
- 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.
- Preheat an oven to 220°C and bake the chicken dippers for 10 minutes.
- Mix together the avocado dip and season with salt and pepper to taste. I love lime so I often add an extra squeeze.
- Serve the dippers hot with avocado dipping sauce, lime wedges and cherry tomatoes.
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
