mozza pesto chicken…with tomatoes

 

So have you tried my bruschetta recipe?  If you haven’t, you should really try it out… it’s a must for your life!  It’s literally mind-blowingly good.  But make sure you keep some tomatoes for this next recipe… definitely one of my new favorite summer dishes: Mozza Pesto Chicken with tomatoes; something I started to make this summer, but will be making forever.  Again, easy and fast, which is perfect for those dreaded weeknights diner, while still full of flavors.

Mozza Pesto Chicken…with Tomatoes

What you need:

4 boneless, skinless chicken breasts

2 fresh tomatoes

1\2 cup of pesto (click here for recipe)

few slices of mozzarella

salt and pepper

How to:

Butterfly the chicken breast and marinate it in 1\4 cup of pesto (can be store bought but homemade tastes so much better) for at least an hour.  Advice:  when you buy large quantity of chicken, always butterfly the breast and freeze them in large Ziploc bag.  When you need them, they takes less time to thaw, you get more marinade on your meat and it takes less time to cook.  In the morning, I take out the meat and throw in the marinade in the Ziploc bag and leave in the fridge.  When I get back from work, the chicken is ready to be cooked.  Heat oven at 400 and place chicken in a Pyrex dish.  Bake uncovered for 20 minutes.  Meanwhile, slice the tomatoes and cheese.  Remove the dish from the oven, place 2-3 slices of tomatoes on top.  Season with salt and pepper and add the leftover pesto on top.  Place the cheese on top.  Return to oven for 10 minutes then broil the cheese until golden.  Remove from oven and let rest for a few minutes

Serve with your favorite veggies and a side of rice.  Delish!  Enjoy!

Mozza Pesto Chicken with Tomatoes
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who wants some taquitos?

So for my second day of awesome Mexican recipe, I’ve tried a new one.   And I will definitely make it again and again.  Great to make in advance for some lunches; or you can cut it up and serve it as appetizers; or even serve for diner with some lime and cilantro rice.  Beware: lots of spiciness!  I used some jalapeno in a jar… and I thought they’d be less spicy, but boy oh boy, was I wrong!

Here the recipe for the awesome Creamy Jalapeno Taquitos!

What you need:

4 boneless chicken breast

8oz cream cheese

2 TBS of pickled jalapeno chopped

pinch of cumin

1 TBS garlic salt

salt and pepper

12 tortillas

tex-mex cheese

sour cream

How to:

Preheat oven at 400.  Place chicken, cream cheese, jalapeno, cumin, garlic salt, salt and pepper in a baking dish.  Mix well and bake for 20 minutes.  Remove from oven, mix well again and replace for another 20 minutes.  Meanwhile, grate the cheese and set aside.  Remove the chicken and let cool for 5 minutes.  Shred the chicken mixture.  Prepare a cookie sheet with parchment paper.  Take a tortilla, place some cheese in the middle and add a few spoonful of the chicken mixture.  Roll the tortilla tightly and place on the parchment paper.  Repeat for all the tortillas.  Heat up (at 400) in the oven until golden.  Serve with some cream cheese, fresh jalapenos, lime wedge and cilantro.

I’ve stored the leftover taquitos in a Ziploc bag, ready to be heated up for lunch.  Once again, these are spicy, so beware.  If you’re not a fan, cut out half of the jalapenos or leave them out entirely.  But these are so good with the full 2 tbs of chopped pickled jalapeno!!!

Enjoy!

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