Last night, I finally got to cook some things that have been brewing in my “notepad app” for a while. I was pretty excited about it. I guess you could say I am on a runner’s high, actually. Without all the silly running, thank goodness. When I was pulling the pans from the oven, I even turned to my friend and said, “You know, I don’t think I’m really that cocky about my cooking. But, this is going to be amazing.”
She obviously looked at me like I was ridiculous because apparently I am a little cocky.
People can be really rude sometimes. Especially when they aren’t focused on me.
So, try this recipe because ohmandelicious. It is good. Also, it is Paleo as all get out! Just don’t tell anyone. Unless you know for certain they don’t spook easily.
No-Carb Chicken Enchiladas with Mexican Pesto
4 Chicken Breasts
1 Large Portobello Mushroom, sliced
Salt & Pepper, to taste
4-6 Roma Tomatoes, halved
1 Poblano Pepper
1 Red Bell Pepper
½ Tablespoon Each:
Salt, Pepper, Basil, Ground Coriander, Ground Cardamom, Oregano
2 Tablespoons Extra Virgin Olive Oil
½ Cup Pine Nuts, lightly toasted
2 Cloves Fresh Garlic
Start by washing the tomatoes and peppers and slice them in half. If you have a roasting pan that will allow the tomatoes to drain, it works best. I used a meatloaf pan. Lay them face down if you can and roast at 375 for about 30-45 minutes. They need to be tender and lightly charred on the skin so it can be easily removed.
At the end of the 45 minutes, drain as much of the juice as you can and blend everything together in a blender or food processor. At that point you will be glad for less “tomato juice” so it’s not watery and weird.
I’m not even kidding, I made this and when I took the lid off the blender…I wished I could have kissed my own face.
So, that’s pretty simple. And the chicken is too. So, let’s talk about that.
Start by butterflying the chicken breasts. If they’re pretty thick, you can cut them in half, which is what I did. Tenderize them to get them pretty thin and season both sides with salt and pepper. Wrap each chicken around a Portobello slice and cover the dish with your Mexican Pesto mixture. Bake in a casserole dish for about 45 minutes at 375, until the chicken is thoroughly cooked.
Portobello’s are naturally really juicy so that combined with the pesto will melt your face off in a flurry of deliciousness.