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    Chicken, chilli & honey bake

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    Chicken, chilli & honey bake

    Flavoured with smoky chipotle and mild ancho poblano chillies, which when combined with honey give a wonderful aromatic flavour to chicken. Good with beef or pork, too. Try any of the other flavours of tortillas for a change

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    1 tbsp oil
    418g pack chicken breast chunks
    1 red pepper, sliced
    195g can sweetcorn, drained
    100g pack Capsicana Chilli & Honey Mexican Quick Cook Sauce
    ½ x 25g pack flat leaf parsley, chopped
    ½ x 28g pack Cooks’ Ingredients Coriander, chopped
    ½ x 160g pack Chipotle & Lime Manomasa Tortillas, roughly broken
    75g mature Cheddar cheese, grated


    1. Heat the oil in a frying pan, and fry the chicken and pepper for 5-6 minutes until browned.

    2. Add the sweetcorn, chilli and honey sauce and 100ml water. Cover and cook gently for 5-6 minutes until the chicken is cooked through with no pink meat. Stir in the herbs and transfer to a heatproof serving dish.

    3. Top with the broken tortillas and sprinkle with the cheese. Place under a preheated grill for 1-2 minutes until just melted.

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