Friday, January 29, 2010


Got this from Rachael Ray and tweeked it a tad. This is a GREAT thing to use the flatbread for!!

1 1/2 lb chicken tenders
salt and pepper to taste
8 flatbreads
zest of one lemon
3 Tbl red wine vinegar
1/2 cup extra virgin olive oil
2 Tbl oregano
3 cloves chopped garlic
2 hears of romaine
1/2 cup olives chopped
2 tomatoes seeded and diced
2 cucumbers diced
1/2 red onion chopped
1/2 cup fresh chopped parsley

Preheat grill pan over high heat. Place the chicken in a shallow dish and season with salt and pepper.

Preheat oven to low and heat the flatbread wrapped in foil

Combine lemon zest, and juice with the vinegar in a bowl and whisk in oil. As the spices and whisk again to mix well. Pour half the dressing over the tenders and coat well.

Combine veggies in a mixing bowl and toss well with the remaining dressing just until lightly coated. Season with salt and pepper and transfer to a serving platter.

Grill tender 4 to 5 minites on each side, transferring then as they are done to the salad lined platter. Remove flatbread, cut in half and arrange them around the platter.

Pile it all on the flatbread and enjoy!!!

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