This is what I am making for dinner tonight!! Editor's note: I used raw chicken breast strips that I sprinkled with Sumac, garlic powder, dried oregano, and salt free Greek seasoning. Sprayed with coconut oil, and baked. I can't even begin to describe the aroma that wafted from my oven!!!
(serves 4)
1/2 med. sweet* onion, thinly sliced
1/2 bunch red Swiss chard, stems discarded, leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts, skin discarded, meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh lemon* thyme, or 1/2 t. dried
Kosher salt, and freshly* ground pepper
3 oz. crumbed feta (2/3 cup)
1 refrigerated rolled piecrust
1 large egg, beaten
Green salad, for serving
Preheat oven to 400. In a large bowl, toss together onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in feta. Working on a piece of parchment paper, roll piecrust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon chicken mixture onto crust, leaving a 2&1/2" border. Fold the border over the chicken mixture. Brush crust with egg and bake until crust is golden brown and veggies are tender, 25-30 min. Cover with foil if filling is getting dark or dry. Serve with a green salad.
"Follow your bliss and don't be afraid, doors will open where you didn't know they were going to be."
And, don't forget to have FUN today!!!
Love,
Machete Milletti
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