2 (6-ounce/180 g) boneless, skinless chicken breasts
1 (320 g) bag restaurant-style tortilla chips
1 1/4 cups (300 mL) smoky barbecue sauce (Michelle uses Bull's-Eye)
2 to 3 cups (500 to 750 mL) Italian blend cheese (cheddar, parmesan, mozzarella)
1 fresh tomato, cut in small dice
1/2 red bell pepper, cut in small dice
1/2 green bell pepper, cut in small dice
1/4 cup (50 mL) green onions, cut in small slices
1/4 cup (50 mL) sliced black olives
1/4 cup (50 mL) red onion, cut in small dice
Line a baking pan with parchment paper or coat lightly with vegetable cooking spray. Brush top side of chicken with a little barbecue sauce, place in pan and bake at 350°F (180°C) for about 12 to 15 minutes. Remove from pan and cool slightly until comfortable to handle; chop into small dice. Combine with the diced veggies and toss well.
Place a layer of tortilla chips on a baking sheet, drizzle with some of the barbecue sauce and scatter some of the veggie-chicken mixture evenly over them. Repeat layers until all is incorporated. Top with cheese and bake at 350°F (180°C) for 15 minutes or until a light golden colour. Carry the tray to the table and let guests help themselves. Makes 4 to 5 servings.