Time for a silly and random brag.
So this past summer I started entering recipe contests mostly as a way to make myself come up with new and creative meals. It’s kinda silly but fun at the same time. There are all sorts of contest – themed ones, brand named ones, and the biggies (Southern Living, Pillsbury, National Chicken, and Build a Burger). I enter, if I win- great; if not, I have a new recipe.
Well I finally won one. I am an Honor Roll winner (3rd place) in the February Better Homes and Gardens Tacos with a Twist contest. Not only is my name in the newest issue, they sent me a framed certificate, printed copies of my recipe that fit in the BHG cookbook, and (best of all) a check. The certificate is a tad over the top, but it was all fun anyway. The funniest part is that when I made this recipe Mike told me that it was one I really didn’t need to make again. Hmm… So if you really care – here is my 3rd place winning recipe for –
Grilled Tuscan Chicken Tacos
2 large skinless, boneless chicken breast halves
2 Tbsp olive oil
1/2 tsp lemon-pepper seasoning
1 8-oz. pkg. sliced fresh button mushrooms
1 14 -oz. can artichoke hearts, drained and quartered
2 Tbsp snipped dried tomatoes
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup dry white wine
3-4 Tbsp bottled Caesar salad dressing
8 8-inch flour tortillas
1 cup shredded mozzarella cheese
Brush chicken with 1 tablespoon of the olive oil. Sprinkle with lemon-pepper seasoning. For a charcoal grill, place chicken on the rack on an uncovered grill directly over medium heat. Grill for 10-12 minutes or until chicken is no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill to medium; adjust for direct cooking. Place chicken on grill rack directly over heat. Cover and grill as above.) Cut chicken into thin strips; cover to keep warm.
Meanwhile, in a large skillet cook mushrooms, artichoke hearts, tomatoes, Italian seasoning, salt and pepper in the remaining 1 tablespoon oil over medium heat about 5 minutes or until mushrooms are tender, stirring occasionally. Carefully add wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5-8 minutes or until most of the liquid has evaporated.
To serve, spread salad dressing over one-half of each flour tortilla. Top with chicken strips and mushroom mixture. Sprinkle with mozzarella cheese. Fold unfilled half over filling. Makes 4 servings.
Enjoy!