Grilled Chicken, New Potato, Roasted Garlic And Fresh Thyme

Recipe Ingredients

2		Boneless chicken breasts
3 tablespoons	45ml	Olive oil
8 tablespoons	120ml	New potatoes - halved (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Garlic cloves - roasted
6		Flour tortillas - (6" dia)
1/2 cup	73g / 2.6oz	Shredded Monterey Jack cheese
1/2 cup	73g / 2.6oz	Shredded white Cheddar cheese
2 tablespoons	30ml	Chopped fresh thyme
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

Preheat grill.

Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 minutes, remove and let rest. Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh-side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender.

Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas.

Brush the top tortillas with vegetable oil place oil-side down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts. Cut into quarters and serve immediately.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A18) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.