By Lea Brink
Quick supper and low in fat too
4 chicken breast filets
1 ½ cups grated white cheddar cheese
Salt and pepper to taste
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon paprika
½ teaspoon red-pepper powder (optional if you do not like hot food)
1 avocado, sliced
1 cup coriander leaves
1 chopped onion
2 cloves of garlic
400 g canned tomatoes
1 teaspoon cumin
Juice of one lemon
1 chopped red pepper (optional) or one sweet pepper
Heat the oven to 180 degrees.
Put the coriander leaves, onion, cloves of garlic, canned tomatoes, cumin, lemon juice and red pepper in a food processor.
Process until the salsa has a fine appearance.
Cut the 4 chicken filets lengthwise to give 8 thin filets.
Line a baking sheet with baking paper and spray with Spray ‘n Cook.
Put the 8 chicken filets on the baking sheet.
Put the paprika, cumin powder, coriander powder, red-pepper powder (optional), salt and pepper to taste together in a bowl. Mix the spices through well and spread the spices over the chicken breasts.
Spread the salsa over the chicken breasts to form a layer over it.
Bake in the oven for approximately 30 minutes until the chicken is done.
Sprinkle the white cheddar cheese over the chicken breasts and bake for a further 5 minutes until the cheese has melted.
Serve the chicken with a few slices of avocado on top.