Prep: 10 min Bake: 1 hr 30 min Oven Temp: 350 degrees Serves: 4

INGREDIENTS

Cooking spray

2 c. long grain rice

1 (10.5-oz.) can cream of chicken soup

1 (10.5-oz.) can cream of mushroom soup 

1 c. water

1 tsp. dried oregano

4 boneless skinless chicken breasts

Kosher salt/Freshly ground black pepper

1 (1-oz.) package onion soup mix

Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish. 
2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
3. Garnish with parsley before serving. 

Oven: 375 F PREP:10 minutes COOK:45 minutes SERVINGS: 4 servings Cal: 519

INGREDIENTS

• 4 large chicken breasts
• 4 tablespoons olive oil divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Italian seasoning
• 1 cup jarred roasted red peppers
• 4 slices provolone cheese
• 1 cup packed fresh spinach
• 2 tablespoons olive oil

INSTRUCTIONS

• Preheat the oven to 375 degrees.
• Rub the chicken breasts with 2 tablespoons olive oil, salt, pepper, and Italian seasoning.
• Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
• Stuff each chicken breast with roasted red peppers, 1 slice of cheese, and spinach.
• Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
• Once heated, sear the stuffed chicken breasts on each side, but don’t cook through. You may need to do this in two batches depending on the size of your chicken breasts.
• Place all 4 breasts in the skillet and transfer the skillet to the oven.
• Roast for 30-40 minutes until the chicken breasts are cooked through.
• Spoon the pan juices over the chicken and serve.

Servings: 4 Prep Time15 minutes Cook Time20 minutes Total Time35 minutes

Ingredients

• 3/4 cup pecans, finely chopped*
• 2/3 cup panko breadcrumbs
• 1 1/4 tsp paprika
• 3/4 tsp garlic powder**
• Salt and freshly ground black pepper
• 2 1/2 Tbsp Dijon mustard, divided
• 2 1/2 Tbsp mayonnaise, divided
• 2 Tbsp honey, divided
• 4 (6 – 7 oz) boneless skinless chicken breasts

Instructions

1. Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with foil, place an oven safe cooling rack over on baking sheet and spray with non-stick cooking spray. Set aside.
2. In a shallow dish toss together pecans, breadcrumbs, paprika, garlic powder and season with pepper to taste.
3. In a small mixing bowl stir together 1 Tbsp Dijon mustard, 1 Tbsp mayonnaise and 1/2 Tbsp honey
4. Pound chicken to even the thickness (about 1/2-inch). Dab dry with paper towels then brush top side of chicken with honey mustard mixture and season with salt.
5. Transfer one piece of chicken to panko mixture, honey mustard side down, press firm to get mixture to adhere on bottom. Brush top side of chicken piece with honey mustard mixture, season with salt then turn chicken and press to coat. Chicken should be very well covered with mixture, turn and press again on each side to coat well.
6. Transfer coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on rack. Add any extra pecan mixture to tops of chicken and press down even. If you have olive oil cooking spray then spray tops of chicken with it (this is optional, just encourages browning of panko).
7. Bake chicken in oven until cooked through, center should register 165 degrees, about 20 – 25 minutes. If you find pecans are browning too quickly during baking then tent chicken with foil.
8. Meanwhile in a clean small mixing bowl stir together remaining 1 1/2 Dijon mustard, 1 1/2 Tbsp mayonnaise and 1 1/2 Tbsp honey.
9. Drizzle chicken with honey mustard mixture and serve warm. Optionally you can garnish chicken with chopped parsley (about 1 1/2 tsp).

Recipe Notes

• *Pecans can be finely chopped in a food processor or by hand. Chop small but not so small they become powder.
• **For extra flavor you can also add in 3/4 tsp onion powder.