Chicken Parmadilla

Photo: Jennifer

Ingredients

2 medium boneless chicken breasts

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1 tablespoon olive oil

10 flour tortilla

1/2 cup marinara

3 1/2 cups Italian shredded cheese

5 teaspoons seasoned or italian style bread crumbs

Cooking spray

Preparation

Season both sides of chicken breasts with salt, pepper and garlic powder. Heat olive oil in medium skillet over medium heat.

Cook chicken turning occasionally until internal temperature of chicken is 165 degrees and the juices run clear (approximately 8 minutes per side but can vary depending on size and thickness of chicken breast).

Transfer cooked chicken breast to cutting board.

Using 2 forks, shred chicken apart.

On a clean surface lay out 1 tortilla.

Layer starting with 2 tablespoons of marinara sauce, 3/4 cup shredded cheese, 1/3 cup shredded chicken, 1/3 teaspoon bread crumbs. Top with another tortilla.

Spray skillet with cooking spray.

Transfer prepared tortilla to skillet and cook over medium heat a few minutes per side until cheese is melted.

Transfer to cutting board and using a pizza wheel cut in to 8 wedges.

Serve with a side or marinara.