2 boneless, skinless chicken breast, cut in half horizontally
1 1/2 teaspoons Lemon Pepper Seasoning
1 cup chopped onion
3 garlic cloves, minced
2/3 cup chicken broth
2 cup heavy cream
1 cup freshly grated Parmesan cheese
1 cup slivered sun-dried tomatoes
2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
4 cups baby spinach
Instructions
Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper.
Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
Add onion to skillet and cook for about 3 minutes to soften.
Add garlic and cook 1 more minute.
Add chicken broth and scrape up any browned bits from the bottom of the skillet.
Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
Add sun-dried tomatoes, Italian seasoning, and garlic powder. Stir in spinach. Cook and stir until spinach is wilted. Season to taste with salt and pepper.
Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9×13-inch glass baking dish.
Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness. Remove from the grill and let rest for 5 minutes before slicing and serving
2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
1 1/2 cup of mixed veggies
1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
1 can of cream of mushroom soup (or cream of chicken soup)
1 cup of saved chicken broth (to help “loosen” up mixture)
1 cup of sour cream
1 tsp of dried thyme (I used dried Italian seasoning)
Salt and pepper to taste
2 cups of cheddar cheese divided
Instructions
Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
Cut your biscuits into ⅛ pieces.
Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
Stir together. If needed, use some of the chicken broth.
Spread the mixture into your pan and top with the remaining cup of cheese.
Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.
