Crispy Chipotle Chicken Fajitas

• chicken breasts↗3 large
• all-purpose flour↗50g g
• smoked paprika↗1 tsp tsp
• garlic granules↗1 tsp tsp
• egg↗1

  beaten

• chipotle paste↗2 tbsp tbsp
• panko breadcrumbs↗100g g
• vegetable oil↗5 tbsp tbsp
• onion↗½

  sliced

• garlic cloves↗3

  sliced

• tomato paste1 tbsp tbsp
• red pepper↗2

  sliced

• tortillas↗mini

  with sour cream, for serving

• tomatoes↗170g small sweet g

  e.g., Datterini, finely diced

• lime↗1

  juiced

• цибуля↗½

  дрібно нарізана

• кінза↗10g

  грубо нарізана

• зелений чилі↗1

  дрібно нарізаний

• консервована кукурудза↗200g

  зціджений

Step-by-step instructions

1. 1

   To make the salsa, combine all ingredients in a small bowl and season with salt. Set aside.

2. 2

   Place the chicken on a cutting board, then cover. Pound to an even thickness, gently pressing with a rolling pin or skillet.

3. 3

   Spread flour on a plate and mix it with smoked paprika, garlic granules and a pinch of salt. Beat the egg in a bowl with 1 tbsp chipotle paste. Place panko breadcrumbs on another plate. Dredge the chicken first in the seasoned flour, then in the egg, and finally in the breadcrumbs until evenly coated.

4. 4

   Heat 1 tbsp vegetable oil in a large skillet. Add the onion and cook for 10 minutes until it begins to soften. Add the garlic and cook for 2 minutes, then stir in the tomato paste and the remaining 1 tbsp chipotle paste. Mix, after which add the red pepper. Season and sauté for 8‑10 minutes until the vegetables are tender. Transfer to a serving plate. Wipe the skillet.

5. 5

   Add the remaining oil to the skillet. Carefully place the chicken and cook for 4 minutes on each side, until golden and cooked through. You may need to do this in batches. Drain on paper towels, then slice on a diagonal.

6. 6

   Fill the tortillas with salsa, chicken, vegetables and sour cream, or any other favorite toppings.