Instructions

1. Heat a medium non-stick frying pan over medium heat
2. Add 1/4 cup of Parmesan Cheese creating a flat circle
3. Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
4. Remove from pan and carefully place it over a drinking glass to mold it into a taco shell shape
5. Repeat until all Parmesan Cheese Shells are made
6. Season Chicken with Italian Seasoning, Salt, Pepper, and a drizzle of EVOO, coating everything evenly
7. Add the rest of the EVOO to a medium frying pan and heat over high flame
8. Add the Chicken, sauté 2-3 minutes
9. Blush with the White Wine until evaporated
10. Add a little bit of water and stir for a few minutes
11. Remove from heat
12. In a small bowl add Avocado, Onion, Tomatoes, Pesto, a drizzle of EVOO, a pinch of Salt and Pepper, mix well
13. Add Arugula, Avocado mixture to each Parmesan Shell, then top with Chicken
14. Serve immediately
15. Enjoy!