Bruschetta Chick-Pea Quesadilla/Panini

I adapted this recipe from one that used chicken.  I, instead, used a bit of chick'n alternative and also some chick-peas to re-create a similar, healthy dish.  This picture does not incorporate the changes I made, but it came out looking very similar and tasted REALLY good!  The only change that I would make would be to add a bit of italian dressing to add a little extra kick.

Ingredients:

1/2 of a 12oz bag of Quorn Chick'n tenders or other chicken alternative (optional, as you could just use chickpeas instead)

1/2 of a 15oz can of chickpeas (drained, rinsed)

1/2 carton of cherry tomatoes

handfull of fresh basil leaves, sliced into small pieces

balsamic vinegar

garlic powder

onion powder

pepper

italian dressing

Daiya dairy free mozzarella cheese (optional)

Directions:

In a medium skillet, pour 1 tsp olive oil and cook the thawed chick'n breast over medium/high heat.  Sprinkle chicken with pepper, onion powder, and garlic powder.  Cook for 3-5 minutes until lightly browned, stirring occasionally to cook all sides of chicken.  

Slice ~1/2 container of cherry tomatoes in half.  Place them in with the chick'n.  Add 1/2 can of chick peas (drained and rinsed), and fresh basil.  Sprinkle mixture with a bit more pepper, onion powder, and garlic powder.  Add a splash of balsamic vinegar (the addition of Italian dressing would also work here).  Let cook for a few more minutes until the tomatoes start to break down to form a light "sauce".

Add mixture to a tortilla sprinkle with Daiya cheese and cook on a panini press or skillet until tortilla is lightly browned.  Instead of a tortilla, you could make a panini using a flatbread or thinly sliced whole grain bread.

Recipe adapted from: http://munchercruncher.blogspot.com/2011/08/chicken-bruschetta-panini.html