This is my fun little twist on chicken quesadilla. It makes a quick snack or meal for the kids and can be enjoyed by dad (and mom) too! With summer out and the kids home they are sure to love this for lunch. I like to make extra chicken to have on hand so this can be made again and it saves the step of having to cook the chicken.
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 sauce (use Jennifer’s Pantry Pasta Sauce or your favorite jarred sauce)
3 1/2 cups Italian shredded cheese
5 teaspoons seasoned or italian style bread crumbs
Season both sides of chicken breasts with salt, pepper and garlic powder. Heat olive oil in a 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.
Cost per serving $1.60