1 teaspoon dried Italian-style seasoning
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon dried basil
2 teaspoons rosemary
2 (6 ounce) cotija cheese spreads
1/2 pound chopped cooked chicken
1 teaspoon olive oil
3 cloves garlic, minced
3 tablespoons dried basil
1/4 teaspoon salt
1/4 cup olive oil
4 teaspoons crushed red pepper
1/2 teaspoon pepper garlic powder
1/4 teaspoon dried rosemary
1 teaspoon dried thyme
5 whole cloves garlic, minced
3 tablespoons dried rosemary
1 tablespoon dried basil
2 tablespoons dried rosemary
3 tablespoons dried oregano
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
In a small skillet, heat Italian-style salt and crushed garlic together, then add oregano, sage, basil, rosemary, basil, rosemary, thyme, cloves and garlic powder. Mix well. Cook over medium heat for 1 minute, stirring occasionally.
In a large skillet over medium heat, melt COTJI COOL 1/2 cup COTJI RECORDS Cream Cheese [Caesar] and over medium heat blend 1/2 cup COTJI COOL 1/2 cup shredded mozzarella cheese.
Place chicken cubes into skillet. Add 1 more COTJI COOL 1/2 cup COTJI RECORDS Cream Cheese mixture along with chicken and browning. Cook over medium heat for 1 minute, stirring occasionally.
Return puffed, chicken gizzards to skillet and add remaining 2 tablespoons COTJI COOL Cream Cheese mixture along with chicken and browning. Cook over medium heat for 3 minutes, stirring occasionally.
Note: Place pesto along side heat of skillet to prevent spilling