Go Back
Photorealistic plated balsamic baked chicken breast on modern countertop
Taha Ayad

Balsamic Baked Chicken Breast

A fast, flavorful recipe featuring crispy tostada shells layered with refried beans, seasoned rotisserie chicken, and fresh toppings for a bright Mexican-inspired dinner.
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 8 corn tostada shells
  • 1 can of refried beans
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 cups shredded rotisserie chicken
  • 1 teaspoonful of paprika
  • 1 teaspoon chili powder
  • 1 teaspoon crushed powder
  • ½ teaspoon powdered cumin
  • 2 tablespoons lime juice
  • 1 cup shredded lettuce or cabbage
  • 1 cup cut tomatoes or pico de gallo
  • 1 avocado sliced or diced
  • ½ cup shredded Monterey Jack or Mexican blend cheese
  • ⅓ cup sour cream or Mexican crema
  • ¼ cup chopped cilantro
  • Lime wedges

Method
 

  1. Crisp the corn tortillas or use store-bought tostada shells.
  2. Warm the refried beans and spread a thin layer over each shell.
  3. Season shredded rotisserie chicken with spices and lime juice.
  4. Spoon the chicken mixture over the beans.
  5. Top with lettuce, tomatoes, avocado, cheese, crema, and cilantro.
  6. Serve immediately with lime wedges.

Notes

  1. Assemble tostadas just before serving to maintain crispiness.
  2. Store components separately for best results.
  3. Add salsa or hot sauce to increase heat.
QR Code linking back to recipe