Mini sun-dried tomato pesto chicken

Purchase Mini sun-dried tomato pesto chicken

Mini Sun-Dried Tomato Pesto Chicken Quesadillas :

2 Chicken breasts, boneless
Salt and pepper
3 Tbsp. Bistro Blends Sun-Dried Tomato Balsamic vineagrette and Bread Dipper
Olive oil
1 Red onion, halved & sliced
1 Red pepper
1 package Tortillas
1 package Goat cheese

Sprinkle chicken with salt and pepper. Add 2 Tbsp. Sun-dried Tomato Bread Dipper and rub into chicken (both sides). Place in refrigerator for about 20 minutes. While chicken is marinating, heat oil to sauté pan and sauté onions until caramelized (browned). Remove from pan and cool. On grill or on top of gas burner, roast pepper to char skin on all sides. Place in bowl and cover with plastic wrap for 10 minutes. Remove charred skin and cut into bite sized pieces. Cut tortillas into circles or other shape using small cookie cutter. Brush tortillas with light coating of oil and bake in 350 degrees F for approximately 4 minutes or until lightly crisp. Add oil to sauté pan and sear chicken for about 3 minutes on both sides. Finish in 400 degrees F oven for about 15-20 minutes. To assemble: Spread thin layer of goat cheese on tortilla chip. Add caramelized red onion and roasted red pepper. Finish by adding slice of sun-dried tomato pesto chicken. Serve warm.

Purchase Mini sun-dried tomato pesto chicken

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