INGREDIENTS

• 4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
• 3/4 cup seasoned breadcrumbs, I used whole wheat, you can also use GF crumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese, I used Polly-o
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

INSTRUCTIONS

• Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
• Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
• Lightly spray a little more oil on top and bake in the oven for 25 minutes.
• Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
• Bake 5 more minutes or until cheese is melted.

Servings: 8 Calories: 251 Prep: 10 min Bake: 30 min Total: 40 min

Prep time 5 mins Cook time 25 mins Total time 30 mins Serves: 4

Ingredients

• 2 medium yellow onions, thinly sliced into rings
• 3 tablespoons butter
• 1 cup plus 3 tablespoons beef broth, divided
• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon oil
• salt and pepper, to taste
• 1 teaspoon Italian blend herbs/Italian seasoning (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
• 2 tablespoons flour
• 4 slices provolone cheese
• 4 slices swiss cheese
• ¾ cup shredded parmesan cheese
• fresh thyme or parsley and cracked black pepper for topping (optional)

Instructions

1. Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don’t clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
4. Top chicken with one slice of provolone each, then one slice of swiss, then ¼ of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
5. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

Notes

If you do not have an oven-safe skillet, you can use whatever pan you do have for the stove portion of the recipe, then transfer everything to a casserole dish or similar baking pan for the baking portion of the recipe.

Serves 6 to 8

• 1 tablespoon olive oil
• 4 pounds bone-in, skin-on chicken thighs
• Kosher salt Freshly ground black pepper
• 1 cup diced shallots (from about 4 medium shallots)
• 1 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1/4 cup whole-grain Dijon mustard
• 1/4 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon cornstarch
• Coarsely chopped fresh parsley, for serving (optional)

Heat the oil in a large skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season generously with salt and pepper. Add half of the chicken skin-side down to the pan and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Transfer the chicken skin-side up to a 6-quart or larger slow cooker. Repeat with browning the remaining chicken. Remove all but 2 tablespoons of fat from the pan.

Return the pan to medium heat. Add the shallots and cook until softened, about 3 minutes. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until almost evaporated, about 6 minutes. Stir in the broth and whole-grain mustard and bring to a simmer. Pour over the chicken in the slow cooker.

Cover and cook on the LOW setting until the chicken is cooked through and reaches an internal temperature of 165°F, 4 to 6 hours (4 is preferable; at 6 hours the chicken on the bottom will start to get slightly mushy). Transfer the chicken with tongs to a platter and cover with aluminum foil to keep warm.

Turn the slow cooker to HIGH. Place the smooth Dijon mustard, cream, and cornstarch in a small bowl and whisk to combine. Whisk into the sauce in the slow cooker, cover, and cook until thickened, about 30 minutes. Taste and season the sauce with salt and pepper as needed. Serve the sauce with the chicken, and garnish with parsley if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.