Ingredients

• 2 chicken breasts sliced in half horizontally
• ½ bottle of Chardonnay
• 1.5 cups chicken stock I used Kettle & Fire
• 1 shallot minced
• 3 cloves garlic minced
• 2 tbsp olive oil
• 2 tbsp butter
• Juice from ¼ lemon
• 1 tsp dijon mustard
• ⅓ cup heavy cream
• Chives or italian parsley to garnish

Instructions

• Start by prepping your chicken: pat dry and slice the chicken breasts in half horizontally so you have two thinner pieces. To do this you’ll place one hand on top and use a sharp knife to carefully slice through starting from the thicker end to the thinner end. Season with salt and pepper.
• In a skillet over medium heat, add olive oil and 1 tbsp of butter until melted. Carefully add in the chicken breasts (place away from you so you don’t get any splatter on you!) and sear for about 3 minutes on each side until the chicken is cooked through. You want a nice golden exterior but don’t want it too hot where it starts to burn. Set to the side and you can loosely cover while we make the sauce.
• Reduce the heat and add in the finely minced shallot and garlic. Sauté for about 2 minutes until softened. Deglaze with half a bottle of Chardonnay and increase heat back up to medium so it comes to a simmer. Stirring occasionally, let that reduce for 5 minutes.
• Add in the chicken stock and let this reduce for another 5 minutes, stirring occasionally. By this point the liquid should have reduced by about half and you can slightly reduce the heat. Add in a squeeze of lemon juice, the dijon, and 1 tbsp of butter. Stir well to incorporate.
• Take off the heat and finish the sauce with some heavy cream or creme fraiche. You can nestle the chicken breasts back into the sauce, or you can pour the sauce right over the chicken breasts. I like serving over rice with some sautéed asparagus and chives to garnish on top.

3 chicken breasts

Season with S&P, garlic powder, onion powder

1 jar Parm Garlic Wing Sauce

milk into empty Parm Garlic Sauce, shake, pour into crockpot

8 oz cream cheese

5 cheese Italian cheese

1# pasta, boiled

In crockpot, High 2-2 ½ hours, cook chicken breast, seasonings, sauce, milk, and cream cheese

Remove chicken and dice

Place back into crockpot

Toss in several handfuls of Italian cheese and cooked pasta (I added in about 1/2 c pasta water to thicken up the sauce)

Mix completely

Enjoy

Ingredients

• 4 boneless skinless chicken breasts
• 2 ounces cream cheese, at room temperature
• 4 slices pepperjack cheese
• 2 poblano peppers, sliced
• 1 yellow onion, chopped or sliced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• kosher salt and black pepper
• 1 tablespoons extra virgin olive oil
• 2 T butter
• 1 jar salsa verde
• fresh cilantro and limes for serving

Instructions

• Preheat the oven to 425° F.
• Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
• In a skillet, with 1T olive oil and 2 T butter, sauté the chopped onion, on medium low.
• When the onions are slightly browned, add in the cream cheese and turn off the stove top.
• Allow the cream cheese to melt, stirring to incorporate the onions.
• Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
• Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling.
• Place the chicken in the skillet or baking dish.
• Rub with olive oil.
• In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper.
• Rub the seasonings all over the chicken.
• Sprinkle the remaining poblano peppers and onion mixture around the chicken.
• Drizzle everything with olive oil, then pour over the salsa verde.
• Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.