Friday, March 27, 2015

UPSIDE DOWN BAKED CHICKEN TOSTADA ENJOY DAN:

       UPSIDE DOWN BAKED CHICKEN TOSTADA by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless chicken breast, sliced
1 onion, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon EACH cumin, chipotle powder, and chicken seasoning
1 (15 Oz) can black beans, drained and rinsed
1 (15 Oz) can whole kernel sweet corn
1 (15 Oz) can fire roasted tomatoes
1 package dry ranch dressing
1 can Pillsbury Crescent Rolls, in sheet form if possible
 1 dash of garlic powder
1 tablespoon olive oil
1 cup shredded cheddar cheese
Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)
1.   Heat oil in a Dutch oven over medium-heat when sizzling.
2.   Add onion and sauté for 4-5 minutes; add garlic and sauté 1 minute.
3.   Add sliced chicken, cumin, chipotle powder, chicken seasoning, black beans, corn, tomatoes, ranch seasoning and salt and pepper to taste.
4.   Stir and cook 5 minutes, or until heated through.
5.   Pour into a 9 X 13 inch baking dish that has been sprayed with Pam.
6.   Place Crescent Roll sheet over the top of chicken, brush with olive oil, season with garlic powder and a splash of salt.
7.   Bake 20 minutes, until just starting to get brown.
8.   Top with cheese and bake an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.


ENJOY DAN:                                   BON-APPETITE!!

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