Chicken With Mexican Topping - cooking recipe

Ingredients

4 skinless chicken breasts, filets
2 teaspoons oil
1 (450 g) can refried beans (I like the ones with chilli)
2 cups sharp cheddar cheese
1 1/2 cups prepared salsa
2 tablespoons chopped pickled jalapeno peppers
1/2 cup light sour cream
1/4 cup chopped fresh coriander (cilantro)

Preparation

Preheat oven to 200c.
Heat the oil in a large oven proof frying pan over medium heat. Add the chicken and cook, turning occasionally until cooked through and no longer pink (about 20 minutes).
Spoon the beans evenly over the chicken. Sprinkle one cup of cheese over the beans; top with salsa sauce. Sprinkle chopped peppers evenly over salsa. Top with the remaining cheese.
Place the pan in the oven and bake until the topping is heated through and cheese has melted (about 15 to 20 minutes)
Serve with a dollop of sour cream on each portion and a sprinkling of fresh coriander.