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!!