1 tablespoon butter
1 cup mini corn tortillas
1 large baking dish
12 chicken breast halves, 1 inch thick
1 teaspoon chopped fresh corn kernels
1 large head garlic, peeled
3 1/2 tablespoons uncooked black-eyed peas
3 tablespoons lemon juice
1/4 cup chopped fresh parsley
ground black pepper to taste
2 teaspoons grated fresh ginger or 1 teaspoon dried ginger
3 1/4 teaspoons minced fresh mint leaves
1 teaspoon salt
2 tablespoons homemade parsley fluff spread)
2 teaspoons salt
1/2 cup Gorgonzola pasta flour
4 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Line a 9x13 inch baking dish with aluminum foil.
In a small bowl, mix together the butter and corn tortillas.
Spread this mixture in the prepared pan.
Bake this for 25 minutes, until lightly browned.
Meanwhile, Preheat oven to 400 degrees F.
Brush each half with 1 tablespoon of butter, sprinkle on corn tortillas, sprinkle on chicken and toss gently until evenly coated.
Butter sides of each tortilla, then sprinkle on corn, then cheese.
Bake for 20 more minutes, until cheese is melted and lightly browning on the edges.
Butter sides of each tortilla, then sprinkle with parsley fluff, then sprinkle with salt.
Bake for 15 more minutes, until edges are lightly browned and edges are golden.
Soak in Gorgonzola until thickened and pliable.
Remove strips from foil, then toss in Parmesan.
Slice each half two-thirds of the way through.
Top each half with remaining spoonfuls of flour and drizzle with confectioners' sugar.