Ingredients:

• 1½ lbs. chicken breasts
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup jarred pesto I used Mezzetta
• ¼ cup salted butter
• ½ lemon

These items don’t get added until the end

• 1 lb. rotini cooked and drained
• ½ cup parmesan
• 2 cups shredded mozzarella
• ¼ tsp. dried basil to garnish

Instructions:

• Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
• Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
• Serve and enjoy!

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 ounces Dijon mustard
• ¼ cup teriyaki sauce
• ¼ cup bacon bits
• ½ cup grated Parmesan cheese

Directions

• Step 1Preheat oven to 400 degrees F (200 degrees C).
• Step 2Place chicken in a 9×13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
• Step 3Bake at 400 degrees F (200 degrees C) for 30 minutes.

Ingredients

Decrease Serving6Increase ServingAdjustOriginal recipe yields 6 servingsIngredient Checklist

• ⅓ cup grated Parmesan cheese
• ¼ teaspoon Italian seasoning
• 6 skinless, boneless chicken breasts
• ¼ cup chopped green onions
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ½ cup skim milk
• ½ (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped pimento peppers

Directions

Instructions Checklist

• Step 1Preheat oven to 350 degrees F (175 degrees C).
• Step 2In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
• Step 3In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.