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Rappin' with a Chick




Source of Recipe


GSN


Recipe Introduction


Blue cheese lovers, this one's for you. The tart cherries, toasted walnuts, and roasted chicken complement and enhance the tangy taste of the blue cheese. The filling can be made ahead of time and kept refrigerated until you're ready to wrap it up.


List of Ingredients




1/4 cup chopped walnuts

1 teaspoon olive oil

3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Kosher salt

Pepper

1/4 cup firmly packed crumbled Roquefort cheese

1/4 cup blue cheese dressing

1/3 cup dried cherries

1/4 cup finely chopped celery

1/2 cup firmly packed chopped arugula

Two 10- or 11-inch flour tortillas

Recipe



Preheat oven to 350°F.

Spread the walnuts on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.

Heat the olive oil in a large nonstick skillet over high heat. Add the chicken. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook until cooked through, 3 to 5 minutes, stirring to brown all sides. Let cool.

Mix together the Roquefort cheese, blue cheese dressing, cherries, and celery. Add the chicken. At this point, the filling can be refrigerated and finished later, if desired.

Toss the arugula and walnuts into the chicken mixture. Divide among the tortillas and wrap (page 20).


KOSHER SALT Kosher salt is retrieved from the same sources as table salt--from mines or evaporated water deposits. Unlike table salt, it is additive-free, less refined, and coarse. Because of its larger grains, the quantity may seem larger than what you're accustomed to if you are used to using table salt. If you substitute table salt for the kosher salt in these recipes, use a smaller amount. A good rule of thumb is to reduce the amount of salt by half, or 1/2 teaspoon of table salt for every teaspoon of kosher salt.

Yield
serves 2