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This is an easy and delicious recipe I got from a co-worker when I lived in Lake Tahoe, CA. Every time I’ve made it someone asks for the recipe so here it is.

Ingredients:

Large Flour Tortillas
Onion & Chive Cream Cheese
Pesto Sauce
Sundried Tomato Pesto
Chopped Black Olives
Fresh Basil (or Fresh Mint)

Directions:

Spread a layer of cream cheese over the tortilla. Spread a thin layer of pesto and sundried tomato pesto over the cream cheese. Add a layer of black olives and basil leaves (stems removed). Roll the tortilla up as tight as possible. Wrap in plastic wrap and place in refrigerator for 1 hour. This can also be left to chill over night.

Just before serving slice into half inch rounds.

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Chicken with the bone & skin works best for this recipe. “Party wings” make a great appetizer and legs, thighs, or breast are good for a main course.

I’ve never measured any of the ingredients for this recipe so the quantities below are approximate.

Ingredients:

1/2 cup Olive Oil
1/2 cup finely chopped Onion (Red, Yellow, or Sweet)
1/4 cup chopped Black Olives
3 cloves Minced Garlic
2 tbs Lemon Juice
2 tsp Turmeric
1 tsp Curry
1/4 tsp Salt
Chicken

Directions:

Combine the olive oil, onion, olives, garlic, lemon juice, turmeric, curry, and salt. Place the chicken in a plastic bag and add the marinade. Mix well making sure all the chicken is well covered. Let stand in the refrigerator for 1 hour. Place chicken on a broiler pan and bake at 350 degrees for 30 minutes, or until chicken is fully cooked. Can also be grilled.

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