| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | French | Cheese-md, Chicken-md, Oven-md | 4 | Servings |
INGREDIENTS
| 2 | c | Seedless red or green |
| grapes washed and | ||
| chopped | ||
| 1/2 | c | Toasted chopped walnuts |
| 1/4 | c | Chives |
| 8 | oz | Soft goat cheese, at room |
| temperature like a | ||
| montrachet | ||
| 1/2 | c | Chopped fresh parsley |
| 1 | t | Dried thyme |
| Salt and freshly ground | ||
| black pepper | ||
| Dijon mustard to taste | ||
| 1 | T | Fresh lemon juice, up to 2 |
| 4 | T | Melted butter |
| 8 | Flour tortillas| | |
| 2 | c | Shredded roasted chicken |
INSTRUCTIONS
Preheat the oven to 450 degrees. Combine the grapes, walnuts and chives and set aside. Combine the goat's cheese with the parsley and thyme and season well to taste with salt and pepper. Mix a tablespoon or more of mustard and the lemon juice in the melted butter and brush some of this mixture over each tortilla. Set them on a baking sheet and top with some chicken and goat's cheese. Bake for 5 minutes or until warmed throughout and cheese has melted somewhat. Remove from oven, fold in half and serve topped with the grape, walnut and chive mixture. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6687 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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