Tonight it was a mix of veggies and sauce. Here is what I put together:
I placed a cake pan on a cookie sheet. In a cake pan I placed 4 chicken breasts (bone in)and 1/2 cup water and covered the pan tightly with foil. I placed it in the oven at 425 degrees for 45 minutes.
I took the pan out and placed it to the side.
I placed the following in a common bowl to be added later
cut 3 medium sized brown onion in sections
2 red sweet bell peppers in long strips
1 green bell pepper in long strips
1 carton sliced raw mushrooms
In a large cast iron skillet I turned the heat on high and allowed the skillet to get hot before putting anything in it.
I placed 1 can of RoTel tomatoes with cilantro and lime in the skillet
Next I added 1 small can of sweet diced green chilies
I let the liquid in these reduce.
To this I added 1/2 teaspoon garlic powder
1/8 teaspoon dry red pepper flakes
skant amount a seasoned black pepper
Stir thoroughly
Add to this 3/4 cup White Zinfindel wine
Stir thoroughly
As the wine bubbles and slightly reduces begin adding the vegetables from the common bowl
Take two of the chicken breasts and remove the meat from the bone and cut in cubes
Stir into the hot vegetable mixture on the stove. Stir until the onion begins to glisten
Turn into burrito sized flour tortillas
Add cheese and salsa if you like............I like 'em plain in the tortilla. My husband dresses 'em up with 1/4 cup jack cheese and green chile salsa........Either way these are really good.
