Ingredients :

Oil for frying – about 1/2 – 3/4 cup depending on size of skillet

4 boneless skinless chicken breasts – about 4-5 oz each

1 cup grated Parmesan cheese

1/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp salt

1-1 1/2 cups shredded Asiago cheese – for melting on top

3-4 slices bacon – cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)

1 egg beaten

1 tablespoon water

 Procedure:

1. Preheat oven to 350 degrees
2. In a small shallow bowl, mix egg and water
3. In another shallow bowl, mix Parmesan cheese, pepper salt and garlic
4. Heat oil over medium high heat
5. Dip each chicken breast first in egg mixture then in cheese
6. Fry in hot oil until crust is golden brown
7. Prepare a baking pan by covering with foil and placing wire rack on top
8. Place chicken on rack and bake about 20 minutes or until juices run clear
9. Time will depend on thickness of chicken
10. Remove from oven and turn oven to broil
11. Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

*Note:  If oil isn’t hot enough your crust may stick to the bottom of the pan and you’ll lose it all*
Fry in hot oil until crust is golden brown
Prepare a baking pan by covering with foil and placing wire rack on top
Place chicken on rack and bake about 20 minutes or until juices run clear
Time will depend on thickness of chicken
Remove from oven and turn oven to broil
Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

Prep Time 15 minutes Servings 8 

Ingredients

• 3 cups cubed or shredded chicken rotisserie chicken works great
• 2 stalks celery, chopped
• 2/3 cup pecans halves, or chopped
• 1 cup grapes, halved red, green, or combination of both
• croissants, sandwich rolls, bread, or wraps for serving

light and creamy chicken salad dressing

• 1/2 cup light mayo
• 1/3 cup nonfat Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 teaspoons dijon mustard
• 2 teaspoons honey

Instructions

• Stir together all dressing ingredients until smooth, set aside.
• In a large bowl combine chicken, celery, pecans, and grapes.
• Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.

Notes

I fixed 8 generously-filled croissant sandwiches with this recipe. You could easily make 10 lesser-filled sandwiches, or double or triple the recipe to feed a crowd. 

This recipe can easily be halved for a small batch OR it keeps very well in the fridge in an airtight container for several days. 

Pecans can be left out, or substituted with walnuts or cashews. 

SERVES 4 to 6 Cal: 240 Low: 2 1/2 – 3 hours

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts (about 4 medium)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups frozen or canned artichoke hearts, thawed or drained if needed
• 2 cloves garlic, smashed
• 1 medium shallot, halved and thinly sliced
• 1 medium lemon, cut into 8 wedges
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine, such as pinot grigio
• 3 ounces baby spinach (about 3 packed cups)
• For serving: chopped fresh parsley leaves, cooked pearl couscous, extra-virgin olive oil

INSTRUCTIONS

1. Season the chicken breasts all over with the salt and pepper. Place the chicken in a single layer in a 6-quart or larger slow cooker. Slice the artichoke hearts in half lengthwise and add to the slow cooker. Scatter the garlic, shallot, and lemon wedges over the chicken and artichokes. Pour in the broth and wine.
2. Cover and cook on the LOW setting until the chicken is cooked through and registers 165°F on an instant-read thermometer, 2 1/2 to 3 1/2 hours.
3. Transfer the chicken to a serving dish. Add the spinach to the slow cooker and toss with the artichokes and lemon. Transfer the vegetables to the serving dish. Serve over cooked pearl couscous and garnish with parsley, if desired.