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.

ingredients

• 1 tablespoon oil
• 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/4 cup oil packed sundried tomatoes, chopped
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

directions

1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Add chopped spinach to the sauce.

From Jeff Crump (EzraPoundCake.com) Makes 12 small burgers

• 1 1/2 pounds ground chicken
• 1 pound andouille sausage, casings removed, cut into 1-inch pieces
• 1/2 tablespoon course ground pepper
• 1/2 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cayenne pepper
• 12 soft dinner rolls (recommended: King’s Hawaiian Sweet Rolls)
• Condiments: shredded lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce, Chipotle Mayonnaise (recipe below)

1. Preheat the  grill to medium-high.
2. Using a food processor, process the andouille until finely chopped.
3. Transfer the andouille to a large bowl. Add chicken, salt, pepper, garlic powder, onion powder and cayenne. Mix gently, being careful not to overwork the mixture.
4. Form the mixture into 12 patties, and place them on the grill. Cook until the internal temperature registers 170 degrees F, about 5 minutes per side. During the last minute of grilling, add the cheese to the tops of the burgers, and toast the rolls (cut-side down, about 30 seconds).
5. Remove the burgers and buns from the grill. Garnish with your choice of toppings and condiments. Serve immediately.