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.

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