April 7, 2016
4 boneless, skinless chicken breasts, pounded thin (1 1/2 pounds)
2 yellow bell peppers, thinly sliced crosswise
1 tablespoon Ancho Chili Dry Rub or a mix of salt, ground pepper & chili powder
4 teaspoons Cilantro-Walnut Pesto
Sea salt and freshly ground black pepper
2 tablespoons Tantillo California Extra Virgin Olive Oil
6 slices Bermuda onion
Four 8-inch whole wheat flour tortillas, warmed
2 red bell peppers, thinly sliced crosswise
1 lime, cut into 4 wedges
1/2 cup packed cilantro leaves
1 teaspoon chili garlic paste, or Thai chili paste
1/2 cup packed basil leaves
1/2 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes
2 teaspoons honey
1 teaspoon freshly squeezed lemon juice
1/4 cup Tantillo Balsamic Vinegar
1 teaspoon minced garlic
1 teaspoon Tantillo California Garlic Extra Virgin Olive Oil
11/4 teaspoon sea saltFreshly ground black pepper
1In a mixing bowl, rub the chicken with the Ancho Rub and Tantillo California Extra Virgin Olive Oil and let sit in the refrigerator from 2 to 24 hours.
2On an outdoor grill or in a nonstick grill pan, cook the chicken over medium heat for 3 to 4 minutes on each side. Grill the onion and bell peppers for 3 to 4 minutes, tossing frequently.
3Preheat the oven to 350 degrees. Heat the tortillas for 2 to 3 minutes or in the microwave for 30 seconds.
4Spread one tablespoon of the Cilantro-Walnut Pesto over each cooked chicken breast and slice.
5Season with salt and pepper to taste. Place on sliced breast on each warm plate to serve.
6Add equal amounts of the onion and peppers on top.
7Serve with one warmed folded flour tortilla and a lime wedge, with a damp towel over the top to keep the tortilla moist.
1Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.
2Store, covered, in the refrigerator for up to 5 days.
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