Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 7g||35%|
|Total Carbs 12g||4%|
|Dietary Fiber 1g||4%|
|Vitamin A 20%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 cuppancake baking mix
9 large eggs
1 tbspvegetable oil
2 links Mexican style chorizo sausage, casings removed
1/2 cupchopped onion
1/2 cupchopped green pepper
1/8 tspblack pepper
1/4 cupsharp cheddar cheese, shredded
Hot Sauce for serving
In a bowl, whisk together the pancake mix, 1 egg and milk until smooth. Batter should be thin. Heat a large non-stick pan over medium-low heat. Spray with cooking spray and add about ¼ cup of batter. Swirl the batter into a large circle. Cook the pancake until the top bubbles, the bottom is set and the edges start to curl. Flip the pancake and cook a few seconds more. Turn out onto a plate and repeat until all of the batter is gone. Keep warm until ready to use.
In the same non-stick skillet, heat the vegetable oil over medium heat. Add the chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté 4 to 5 minutes on each side until done. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken breasts to a plate. When cool enough to handle, chop into 1-inch pieces. To the same skillet, add the chorizo and sauté until crumbly and almost cooked through, about 4 to 5 minutes. Add the onion and green pepper. Cook for another 3 to 4 minutes. Return the chopped chicken and heat through, 1 to 2 minutes more.
In a bowl, whisk together the remaining 8 eggs, salt and black pepper. Pour the egg mixture over the chicken and sausage. Cook over low heat, stirring occasionally, until eggs are cooked through.
To serve, place a pancake on a plate. Divide the chicken mixture over the 4 pancakes. Sprinkle with shredded cheddar cheese and wrap them up. Serve with hot sauce if desired.
TIP: This recipe makes about 12 pancakes. Use what you need and then freeze the rest. Once cooled, stack each pancake between layers of parchment paper or waxed paper. Place in a resealable plastic bag and freeze for up to 3 months.
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