PAIRED WITH AMAZING ENCHILADAS
Paired means you can save time by making enough chicken for the Amazing Enchiladas with this recipe too! Simply double the yield number for this recipe on the menu page and your shopping list will automatically adjust. All of the extra chicken can just be cut up and rolled into enchiladas later. Remember to add something fresh to your plate!
Ingredients:
4 boneless skinless split chicken breasts -- on the bone also possible
4 oz(s) basil pesto -- no preservatives!
4 oz(s) provalone cheese -- sliced thin
1/2 cabbage -- 1 precut bag=approx. 1/2 head
1 cup(s) onion -- sliced 1/4" by 1"
3 tbsp butter -- or replace some with olive oil
Directions
Prep Work: Slice cheese. Cut cabbage and onion; store separately.
1. Preheat oven to 350 degrees. Grease bottom of baking pan. Place chicken in pan.
2. Cover each piece with a few Tbsp. of pesto. and then slices of cheese. Place tray in oven.
3. Check at 30 min. with meat thermometer. Boneless should read 165 degrees in thickest part in about 35-40 min., while thermometer in thickest part of bone-in should read 165 degrees in 40-45 min. Cut thickest part to see if pink is gone and juices run clear. Do not over or under bake!
4. Melt butter and/or olive oil in large skillet on medium low heat. Add onion and saute for 5 min., then add cabbage and cook approx. 13-15 more minutes. Keep heat fairly low and stir every few minutes so it doesn’t burn. (Add a few tsp. of olive oil if it seems too dry.) Salt and pepper to taste.
5. After removing chicken from oven, cover and let rest for 10 min. before slicing to serve with cabbage.
MEAL EXTENDER: Cook another half cabbage the same way. Remove from pan and cook slices of nitrate and preservative free sausage. Toss together for a light lunch or dinner.
