Category: Appetizers

Heat the skillet to medium high to high heat. Heat tortilla until it begins to puff. Flip, and turn skillet to low.

Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.

Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.

Sprinkle with fresh basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.

Slice Sonora Tortillas into thin ‘matchsticks’ and bake until golden brown. Set aside.

Place chicken breasts into a large zipper food storage bag or shallow dish/container. Mix 1 cup (240ml) of dressing and Italian seasoning, if using, together and pour on top of chicken. Turn chicken to coat. Seal the bag/cover the dish and refrigerate for 2—24 hours.

Combine the chopped tomatoes, chopped basil leaves, minced garlic, and the remaining 2 Tablespoons of Italian dressing. Add salt and freshly ground pepper to taste. You should end up with about 2 and 1/2 cups (475g) of the bruschetta mixture. Cover tightly and refrigerate for 2—24 hours.

Cook the chicken: In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken, cover, and cook for 10–15 minutes, turning a few times. You want the chicken nice and golden-brown on the outside while fully cooked inside. Remove the chicken to a cutting board; do not clean out skillet. Slice the chicken.

Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles (see Notes if using frozen zucchini noodles) and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid.

Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through. Serve immediately, topped with Sonora Tortilla matchsticks.

Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.