Ingredients:

4 boneless skinless chicken breasts, pounded to same thickness

1 T oi

½ tsp Italian seasoning

¼ tsp paprika

1/8 tsp black pepper

Cream Sauce:

1 c heavy cream

2 tsp minced garlic

1 tsp corn starch

¼ tsp salt

1/8 tsp black pepper

1/3 c sundried tomatoes (chopped) or 2 T tomato paste

¼ c shredded parmesan cheese

½ c fresh spinach

Directions:

Preheat oven 425 degrees

Place chicken breasts in 12×9 baking dish

Combine ½ tsp salt, Italian seasoning, paprika and 1/8 tsp pepper.

Drizzle chicken with oil and rub with seasoning

Whisk together cream, garlic, corn starch and salt until combined.

Stir in sundried tomatoes and Parmesan cheese

Pour around the chicken

Bake 425 degrees for 16-20 minutes, until 165 degrees

Remove pan from oven and stir spinach into sauce

Cover the pan and allow the chicken to rest fro 10 minutes while spinach wilts

Uncover and serve

INGREDIENTS

• ▢ 4 boneless, skinless chicken breasts
• ▢ 1 large egg
• ▢ 1 cup Panko breadcrumbs
• ▢ 1/3 cup grated Parmesan cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1/2 cup marinara sauce
• ▢ 1 cup shredded mozzarella cheese

INSTRUCTIONS

• Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
• Pound out the chicken breasts to an even thickness between two sheets of plastic wrap.
• Crack the egg into a shallow bowl and add 1 tablespoon of water. Whisk with a fork until combined.
• Add the Panko, Parmesan, garlic powder, and onion powder to a second bowl and stir to combine.
• Dip each chicken breast into the egg and then the breadcrumbs, pressing the breadcrumbs into the chicken so that they adhere.
• Place chicken breasts evenly spaced on the prepared baking sheet.
• Bake for 20 minutes or until the chicken breasts reach 160 degrees.
• Spoon 2 tablespoons of marinara over each piece of chicken. Sprinkle evenly with the mozzarella.
• Bake for 5 more minutes or until the chicken reaches 165 degrees.
• Serve immediately.

TIPS & NOTES:

For extra crispy chicken, preheat the sheet pan in the oven. Add melted butter to the baking dish instead of non-stick spray. Spray non-stick spray over the tops of the chicken breasts before baking.

Ingredients

• 2 lb chicken thighs bone-in skin-on
• 1 tsp salt or to taste
• 1 tsp black pepper or to taste

Sauce

• 2 tbsp olive oil
• 1 tbsp whole grain dijon mustard
• 1 tbsp mustard
• 2 tbsp honey
• 6 cloves garlic minced
• ¼ tsp red pepper flakes

Instructions

• Preheat the oven to 425 F degrees.
• Place the chicken thighs in a bowl and season them generously with salt and pepper.
• Whisk all the sauce ingredients together in a small bowl.
• Pour the sauce over the thighs and toss them well.
• Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.
• Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
• Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Notes

1. Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
2. The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.