Good Morning Readers!
I finally got a great sleep last night and am to happy to have woken up on the right side of the bed this morning!
Yesterday was quite an active day…considering that since school has ended I’ve been stuck in the house, helping my mom out, trying to finish up college applications, and planning my upcoming trip to Europe. Life may not be all that wonderful, wistful, and whimsical at the moment, but all of that is about to change in a couple weeks!
Anyways…back to my spiel about yesterday. My mother and I spent a wonderful afternoon at the mall trying on graduation gowns. After trying on dress after dress, I found out that the one I truly want is a Lilly Pulitzer that I’ll have to order from the states. AHH dress shopping is so stressful!
After our excursion and the mall, we stopped at the Italian centre and picked up some ingredients for dinner. Today I am sharing last night’s very versatile dinner recipe. It is not only perfect as a snack, and entertaining but is also great for dinner or lunch- just pair it with a salad and you’ll be good to go! Hope you all will devour these quesadillas just as my parents and I did!
Mini Mediterranean Chicken Quesidillas
Yield: makes 12 quarters Difficulty: Moderately easy Time: 30 min
3 mini whole wheat pita breads sliced in through – you should have 6 pieces of pita
1/3 cup feta cheese
1/2 cup pesto sauce. Like this recipe
3 chicken breasts
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
dash of salt and pepper
1-2 Tbsp olive oil
Mix together basil, oregano, parsley, salt, pepper, and olive oil and coat chicken.
Grill chicken and slice into thin strips
Prepare your “tortillas” by smearing about 1 tbsp of pesto on each one and fill one side of the “tortilla” with chicken and feta.
Fold tortillas over and use pan, panini maker, or waffle iron to press quesadillas.
Once finished, cut mini quesadillas in half and serve with hummus and bruschetta
Have a wonderful day!