Serves: 4 Prep: 5 min Cook: 30 min Total: 35 Cal: 441

INGREDIENTS

• 1 tbsp olive oil
• 2 lbs chicken breasts (3-4)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 oz sundried tomatoes, chopped
• 1/4 cup Parmesan cheese
• 1/4 cup fresh basil, chopped

INSTRUCTIONS

1. Preheat oven to 375F degrees.  In a large oven-safe skillet over medium-high heat, heat the olive oil.  Season chicken breasts with salt and pepper, and sear until golden (about 4 minutes per side).  Transfer chicken to a plate, and set aside 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Simmer for 5 minutes, stirring often.  Stir in sundried tomatoes. spinach, and parmesan cheese.  
3. Return chicken to skillet and spoon sauce over the chicken breasts.  Place in the oven, and bake until chicken is cooked through — about 15 minutes, or until it reaches 165F internal temperature.  Garnish with grated parmesan cheese, if so desired.

NOTES

I prefer the sun-dried tomatoes that are jarred in olive oil, instead of the kind that are packaged dry.

Servings: 4 Prep: 10 min Cook: 10 min Total: 20 min

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

DIRECTIONS:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Servings: 8 Cal: 319 Prep: 5 min Bake: 20 min Total: 25

Ingredients

• 3 cups chicken shredded
• 8 oz cream cheese softened
• 16 oz salsa
• 8 oz shredded cheddar cheese
• 3/4 tsp ground chipotle pepper or taco seasoning

Instructions

• Preheat oven to 400. Grease a 9 x 13 baking dish.
• Combine the chicken, cream cheese, salsa, half the shredded cheese, and 1/2 tsp ground chipotle pepper. Mix well. Put in the prepared casserole dish. Top with the remaining cheese and sprinkle on the ground chipotle pepper.
• Bake for 20 min or until hot and bubbly.