Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin Recipes

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Steps:

• In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
• Chill at least 2 hours and up to 4 hours, turning occasionally.
• Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
• Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
• Transfer chicken to platter and serve.

Steps:

• For vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 Tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix.
• For quesadillas, combine goat cheese, cottage cheese, 1 Tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl.
• Spread 2 Tbsp goat cheese mixture evenly over each tortilla.
• Arrange 1 cup chopped chicken over goat cheese mixture on 4 of the tortillas.
• Top with remaining goat cheese tortillas. (Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
• Heat a large nonstick skillet coated with cooking spray over a medium heat. Cook quesadillas 4 minutes on each side until golden brown.
• Remove quesadillas from skillet and cut each into 8 wedges.
• In a bowl, combine vinaigrette with salad greens and toss well. Divide salad between 4 plates and top with 4 quesadilla wedges.