California Quesadillas with Honey-Balsamic Dipping Sauce

4 burrito-sized flour tortillas

1 cup shredded mozzarella cheese

1 large chicken breast

Extra virgin olive oil, Italian seasoning, salt, pepper

1/2 cup chopped artichoke hearts

1/4 cup julienned sun dried tomatoes packed in olive oil, drained

1/2 avocado, sliced

For the honey-balsamic dipping sauce:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tablespoon honey

1 clove garlic, microplaned or finely minced

salt & pepper

 

For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.  Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.  Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.