Baked Chicken with Mexican Bean and Cheese


3 chicken breasts, butterflied

200g pork mince

3 garlic cloves, roughly chopped

½ red onion, finely sliced

1 tbsp olive oil

pinch of salt

1 green chilli, deseeded, chopped finely

1 red chilli, deseeded, chopped finely

1 tsp cumin

1 tsp smoked paprika

1 red capsicum

fresh herbs, chopped – dill, thyme, coriander

1 cup/can cannellini beans

2 ½ cups tomato passata


Cheddar cheese, sliced


Preheat grill to 200C degrees.

Saute the onion and garlic in a hot pan with olive oil. Add the pork mince and stir until browned. Sprinkle cumin and smoked paprika into the pan, and stir through.

Add capsicum and chilli and pinch of salt.

Stir in the fresh herbs, passata and beans to the pan.

Butterfly the chicken fillets (slice in half) and season with paprika and salt. In a separate hot  non stick pan with a little olive oil, and fry the chicken on each side and cooked through.

Place chicken into a baking dish and cover with the bean mixture, then a generous amount of cheese. Grill until golden brown.