Mexican Chicken Nachos

• 1 Tablespoon Olive Oil, For Frying
• 2 whole Shallots, Chopped
• 3-58 ounces, weight Mushrooms, Sliced
• 2 whole Garlic Cloves, Crushed
• 1/4 teaspoons Dark Brown Sugar
• 1/2 teaspoons Chipotle Paste
• 1/2 pounds, 2-58 ounces, weight Tomato Passata (you Can Use Tinned Chopped/crushed Tomatoes If You Can't Find Passata)
• Black Pepper And Salt, To Season
• 1 pinch Dried Oregano
• 2 whole Skinless Chicken Breasts
• Nacho Chips And Grated Cheddar, To Serve

1. In a large pan, heat the olive oil over a medium-high heat and fry the shallots for 3-4 minutes until softened.
2. Add the mushrooms and garlic and fry for a minute, then add the brown sugar, chipotle paste and passata/chopped tomatoes, stirring well.
3. Add the salt, pepper and oregano.
4. When the passata has heated through, add the chicken breasts to the pan, spoon some sauce over the top of the chicken and simmer gently for about 20 minutes to cook the chicken through.
5. If the sauce becomes dry, add more passata and give it a good stir.
6. Put the grill (broiler) on high heat.
7. Once the chicken has cooked, use two forks to shred the chicken into long, thin strips (you can remove it from the pan to a plate to do this if you like, I just did it in the pan).
8. Mix to combine the shredded chicken with the sauce.
9. Divide the nacho chips between two oven safe plates and top with the chicken stew.
10. Grate some cheddar on top (I used about 15g/0.5 oz per plate) and grill/broil until the cheese has melted (this doesnt take long at all).
11. Enjoy!

olive oil, shallots, weight mushrooms, garlic, brown sugar, tomatoes if, black pepper, oregano, chicken breasts, cheddar

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-nachos/ (may not work)