Italiano Chicken Chimichanga |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•2 tablespoons vegetable or olive oil
•1 tablespoon crushed garlic
•1/2 cup finely chopped red bell pepper
•1/2 cup finely chopped portabella mushrooms
•12 oz bag frozen chopped spinach, thawed and drained
•2 teaspoons balsamic vinegar
•1 teaspoon salt
•1 teaspoon all purpose salt free seasoning
•6 large flour tortillas
•3 boneless skinless chicken breasts, cut lengthwise in halves
•1 26 1/2 oz can traditional or tomato basil spaghetti sauce, divided
•8 oz shredded Italian four cheese blend, divided
•1 egg white mixed with 1 tablespoon water
•3 tablespoons chopped basil
Method
Preheat oven to 400 degrees. Spray a large cookie sheet with vegetable cooking spray. In a large skillet, on high, heat oil, add garlic, red pepper and mushrooms, then cook 2 minutes. Add spinach, vinegar, salt and salt free seasoning, then cook 3 minutes, or until spinach softens, and set aside. Lay tortillas on a large sheet of waxed paper and spray both sides with cooking spray. Divide spinach filling evenly into the center of each tortilla and top with 1/2 of a chicken breast. Spoon on 1 1/2 tablespoons spaghetti sauce, and 1/4 cup shredded cheese. Fold top and bottom of tortillas toward center, and roll up sides to make an envelope. Place seam side down on a large baking sheet. Spray entire tortilla with cooking spray and brush with egg wash. Bake 15-18 minutes, or until golden and chicken is thoroughly cooked. To serve, heat remaining spaghetti sauce in microwave covered for 1-2 minutes, or until hot. Divide sauce evenly on 6 dinner plates. Place Italiano Chicken Chimichanga in center, then sprinkle with basil and remaining shredded cheese.
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