Parmesan Grilled Chicken

Ingredients

Servings: 4

• 5 tbsp of olive oil
• Black pepper
• Salt
• 4 chicken breasts (skinless and boneless)
• 2 oz. of thinly sliced Parmesan cheese
• 4 tomatoes (sliced into rounds 1/2-inch-thick)
• 1 eggplant (sliced into rounds 1/4-inch thick)

Preparation

Total time: 45 minutes

1. Heat the grill on medium heat
2. Place the tomato slices and eggplant in a single layer on a baking sheet
3. Use 4 tbsp of oil to brush the sides of the veggies
4. Season with 1/2 tsp of black pepper and 3/4 tsp of salt
5. Grill each side of tomatoes for 2 minutes and grill each side of eggplant for 5 minutes
6. Place them in a bowl and toss to combine
7. Use the oil to brush the chicken and season with 1/2 of black pepper and 1/4 tsp of salt
8. Grill each side for 6 minutes
9. Slice the chicken into quarters, place the tomatoes and eggplant on top of it, and place cheese over it
10. Serve

Chicken Three-Cheese Penne Florentine

Source: www.runs-with-spatulas.com

Ingredients

Servings: 4

• 1 can cream of undiluted chicken soup (condensed, low fat, and low sodium)
• 1 cup of onion (chopped)
• 1 cup of red bell pepper (chopped)
• 1 cup of sharp cheddar cheese (divided, shredded, and low fat)
• 1 packet of low-fat 2%cottage cheese
• 1 tbsp of fresh oregano (chopped)
• 1 tsp of olive oil
• 1/2 cup of fresh Parmesan cheese (divided and grated)
• 1/2 cup of low-fat 2% milk
• 1/4 tsp of black pepper
• 2 cups of chicken breast (shredded, roasted, skinless, and boneless)
• 3 cups of fresh spinach (chopped)
• 3 cups of mushrooms (thinly sliced)
• 4 cups of cooked penne
• Cooking spray

Preparation

Total time: 45 minutes

1. Preheat your oven at 425 degrees Fahrenheit
2. In a cooking spray coated skillet, heat oil over medium high heat
3. Add onion, bell pepper, mushroom, and cook for about 4 minutes
4. Add oregano, spinach, black pepper, and cook for about 3 minutes
5. In a food processor, put the cottage cheese and process
6. Add the spinach mix, pasta, cottage cheese, chicken, 1/4 cup of Parmesan, milk, 3/4 cup of cheddar cheese, and soup in a bowl
7. Place the mix into a cooking spray coated baking dish (2 qt.)
8. Sprinkle the rest of the Parmesan and cheddar cheese, bake for about 25 minutes, and serve

Chicken Romano

Source: normalcooking.com

Ingredients

Servings: 4

• 2 tbsp of Parmesan cheese (grated)
• 1 tbsp of melted butter
• 1 1/2 tsp of paprika
• 1/2 tsp of garlic salt
• 1/2 tsp of tarragon (dried)
• 1/2 tsp of basil leaves (dried)
• 1/3 cup of dry bread crumbs
• 4 chicken breast halves (skinless, boneless, and pounded to 1/4-inch thickness)
• 1/4 lbs. of sliced Swiss cheese
• 1/4 lbs. of thinly sliced ham

Preparation

Total time: 20 minutes

1. Place the chicken on a pan
2. Place the ham slices and Swiss cheese on top of it, roll it, and secure it with toothpicks
3. Combine garlic salt, Parmesan cheese, tarragon, bread crumbs, basil, and paprika
4. Mix and dip the ham and cheese roll into the mix to coat
5. Drizzle with melted butter, cook in the microwave for 4 minutes or until chicken is cooked through and juices run clear.
6. Serve

Blackened Rustic Chicken

Source: www.thismamacooks.com

Ingredients

Servings: 2 - 3

• 1/8 tsp of salt
• 1/8 tsp of white pepper
• 1/8 tsp of onion powder
• 1/4 tsp of cayenne pepper
• 1/4 tsp of ground cumin
• 1/4 tsp of thyme (dried)
• 1/2 tsp of paprika
• 2 chicken breast halves (skinless and boneless)

Preparation

Total time: 25 minutes

1. Preheat your oven to 350 degrees Fahrenheit
2. Grease the baking sheet and on high heat, place a cast iron skillet for 5 minutes
3. Combine salt, cumin, white pepper, cayenne, paprika, onion powder, and thyme in a bowl to mix
4. Coat the chicken breasts with cooking spray, spraying each side
5. Coat the chicken breasts with the mix
6. Place the chicken breasts on the skillet and cook for 1 minute
7. Turn to cook the other side for 1 minute
8. Place the chicken breasts on the baking sheet and bake for 5 minutes
9. Serve

Italian Chicken Soup

Source: creolecontessa.com

Ingredients

Servings: 3 - 4

• 2 tsp of extra-virgin olive oil
• 2 cups of escarole (coarsely chopped)
• 1 can of chicken broth (fat-free and low sodium)
• 1 can Italian of stewed tomatoes (undrained and chopped)
• 1 cup of chicken breast (cooked and chopped)

Preparation

Total time: 20 minutes

1. Combine broth and tomatoes in a saucepan over high heat
2. Cover it to bring to a boil, decrease heat, and simmer for about 5 minutes
3. Add escarole, oil, and chicken and cook for another 5 minutes
4. Serve