What you need...
Marinade
1/4 cup tamari
1/4 cup dijon mustard
1 tablespoon olive oil
1/2 tsp cumin
1/4 tsp ancho chili powder
Mix marinade ingredients in a jar or a small bowl and set aside.
The rest...
2-3 chicken breasts, butterflied and pounded to 1/2" thickness
1/2 bell pepper sliced
1/2 onion chopped
1 jalapeño, seeded and chopped
1/2 cup mushroom slices
2 tablespoons cilantro, chopped
your favorite salsa
shredded cheese, optional
Place chicken on a piece of plastic food wrap. Cut a slit down the center of the chicken breast, about 1 inch into the meat, as deep as you can without slicing through the meat. Then cut one slit angled to each side, so that you can open the meat out from the center kind of like a book (both directions - see photos). Place another piece of plastic wrap over top of the chicken and use a kitchen mallet to pound the chicken down to a thin piece, about 1" thickness or less. Place the chicken in a dish and pour marinade over. Cover and refrigerate. I like to marinade it for 4+ hours.
Place onions, peppers, jalapeños and mushrooms into a sauté pan and drizzle the veggies with olive oil, a 1-2 count. Turn to medium/high heat and sauté for about 4 minutes or until they become softened, add cilantro and toss. Remove from heat.
Preheat oven to 400F. Remove chicken from marinade, gently shaking to allow the marinade to drain from the meat a little. Place them on a plate and spread them out. Divide veggies among the chicken breasts and pile them in a line down the center of the breast. Starting at one end, fold the edge inward and begin rolling the meat up towards the other side, secure with a few toothpicks or wooden skewers. Place on a foil lined and lightly greased baking sheet and place in the oven. Bake for 30 minutes. Remove fem oven slice across meat to form a pinwheel...serve with a dusting of cheese and your favorite salsa! Fabulous with a side of guacamole too!
Mix marinade ingredients in a jar or a small bowl and set aside.
The rest...
2-3 chicken breasts, butterflied and pounded to 1/2" thickness
1/2 bell pepper sliced
1/2 onion chopped
1 jalapeño, seeded and chopped
1/2 cup mushroom slices
2 tablespoons cilantro, chopped
your favorite salsa
shredded cheese, optional
Place chicken on a piece of plastic food wrap. Cut a slit down the center of the chicken breast, about 1 inch into the meat, as deep as you can without slicing through the meat. Then cut one slit angled to each side, so that you can open the meat out from the center kind of like a book (both directions - see photos). Place another piece of plastic wrap over top of the chicken and use a kitchen mallet to pound the chicken down to a thin piece, about 1" thickness or less. Place the chicken in a dish and pour marinade over. Cover and refrigerate. I like to marinade it for 4+ hours.
Place onions, peppers, jalapeños and mushrooms into a sauté pan and drizzle the veggies with olive oil, a 1-2 count. Turn to medium/high heat and sauté for about 4 minutes or until they become softened, add cilantro and toss. Remove from heat.
Preheat oven to 400F. Remove chicken from marinade, gently shaking to allow the marinade to drain from the meat a little. Place them on a plate and spread them out. Divide veggies among the chicken breasts and pile them in a line down the center of the breast. Starting at one end, fold the edge inward and begin rolling the meat up towards the other side, secure with a few toothpicks or wooden skewers. Place on a foil lined and lightly greased baking sheet and place in the oven. Bake for 30 minutes. Remove fem oven slice across meat to form a pinwheel...serve with a dusting of cheese and your favorite salsa! Fabulous with a side of guacamole too!
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