| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
French |
Chicken-md, Cheese-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 |
ts |
Dried thyme |
|
|
Salt and freshly ground black pepper |
|
|
Dijon mustard to taste |
| 1 |
tb |
Fresh lemon juice, (up to 2) |
| 4 |
tb |
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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