INGREDIENTS

• 4 boneless skinless chicken breasts
• 1/2 tablespoon olive oil
• salt and pepper to taste about 1/2 teaspoon each
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 1 jar marinara sauce 24 ounces
• 4 slices thick cut mozzarella cheese
• 30 slices pepperoni
• 1 cup shredded mozzarella cheese
• 1/8 cup grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 400º. Spray a large baking dish with nonstick spray.
• Butterfly each chicken breast but do not cut all the way through. Place the chicken breasts in a large bowl.
• Add olive oil, salt, pepper, garlic powder, and Italian seasoning to the bowl and toss to combine/coat the chicken.
• Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.
• Take one chicken breast and open to expose the inside of the butterfly cut.
• Place slice mozzarella inside chicken breast and then top with 5 slices pepperoni. Add a spoonful of marinara and then top with a sprinkle of grated parmesan. Close the chicken breast (you can secure with toothpicks, but that is optional. If you use toothpicks don’t forget that they’re there!) and lay in baking dish. Repeat with all four chicken breasts.
• Top the chicken breasts with the rest of the marinara and use a spoon to make sure the breasts are fully covered. This will make sure the chicken is super moist and doesn’t dry out.
• Top the marinara with the shredded mozzarella, remaining pepperoni, and remaining grated parm. Sprinkle with more Italian seasoning if desired.
• Bake for 25 minutes or until the internal temperature on the chicken reaches 165F.
• Enjoy!

Prep Time 15 min Bake Time 44 min Total Time 59 min Serves 8 Calories 250

INGREDIENTS

• 1 lb shredded rotisserie chicken fully cooked
• 12 Old El Paso soft tortillas small
• 1 packet Old El Paso Taco Seasoning
• 1 15 ounces can black beans, drained and rinsed
• 1 15 ounces can corn, drained and rinsed
• 5 ounces baby spinach
• 1 cup fresh cilantro
• 1 cup of salsa
• 2 cups Mexican Blend Cheese

INSTRUCTIONS

• Preheat oven to 425F
• Spray a casserole dish with nonstick spray.
• In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.
• In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.
• Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.
• Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.
• On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.
• Cover with foil and bake for 30 minutes until the cheese is bubbly.
• Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
• Serve warm topped with jalapenos, Greek yogurt (or low-fat sour cream) and more cilantro.
• Enjoy!

NOTES

FOR GARNISH: plain Greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos