Parmesan Ranch Rollups

Ingredients:
-1/2 cup ranch dressing
-4 (8-9 inch) tortillas
-1/4 cup grated parmesan cheese
-1/2 cup diced red onion
-2 cups shredded lettuce
-1 (10 ounce) can chicken breast, drained and shredded

Steps:
1.) For each rollup, spread 2 Tablespoons Ranch dressing over entire surface of each tortilla.
2.) Sprinkle with 1 Tablespoon cheese and 2 Tablespoons red onions.
3.) Place 1/2 cup shredded lettuce in center on top of cheese and onions.
4.) Place 1/4 of the chicken (about 1/4 cup) on top of the lettuce.
5.) Fold in each side of tortilla about 1 1.2 inches and roll up from the bottom.
Serves 4

Sun-Dried Tomato Gnocchi

Ingredients
1/2 cup canned artichoke hearts
1/2 cup julienne-cut sun-dried tomatoes
1 (14-oz) can reduced-sodium chicken broth
2 1/2 cups water
16 oz gnocchi pasta
1 tablespoon butter
1 tablespoon shredded Parmesan cheese

Prep

• Dice artichokes and tomatoes coarsely; set aside.

Steps

1. Reserve 1/4 cup of the chicken broth; set aside. Combine remaining broth (about 1 1/2 cups) and water; cover and bring to boil on high for gnocchi.
2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook and stir 4 minutes or until tender.
3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining 1/4 cup chicken broth, artichokes, and tomatoes in pan; cook 2–3 minutes or until heated.
4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 4g; CHOL 31mg; SODIUM 700mg; CARB 24g; FIBER 3g; PROTEIN 7g;  VIT A 8%; VIT C 6%; CALC 4%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)

Turkey Supreme With Angel Hair Pasta

Ingredients 1/4 cup flour
1 1/2 teaspoons seasoned salt
1 pound turkey breast tenderloin
2 tablespoons canola oil
1/4 cup frozen diced onion
1/2 pound angel hair pasta
one 4-ounce jar sliced mushrooms (drained)
1 1/2 cup half and half
1 teaspoon Dijon mustard
salt and pepper, to taste
1 cup frozen peas

Steps
1. Fill large saucepan 3/4 full with water and cover. Place on high heat to boil for pasta.
2. Preheat sauté pan on medium-high for 1-3 minutes.
3. Combine flour and seasoned salt in a gallon-size resealable plastic storage bag.
4. Cut turkey into 1-inch cubes, place into resealable plastic storage bag and shake to coat.
5. Pour canola oil in sauté pan on medium heat.
6. Place onion and turkey into pan and sauté for 8-10 minutes.
7. While turkey is cooking, check water. If boiling, add pasta and boil
uncovered per package directions for al dente, approximately 3 minutes. Drain and set aside.
8. Add mushrooms, half and half, Dijon mustard, pepper and salt to turkey and continue to cook on medium heat for 3 minutes.
9. Add green peas and continue to cook for 2 more minutes.
10. Serve over pasta.  

(This recipe is courtesy of Publix apron's simple meals)

Lemon Chicken Pasta

Ingredients
1/4 cup flour
1 teaspoon seasoned salt
large zip-top bag
1 lb boneless chicken tenders
1/4 cup garlic butter
8 ounces mostaccioli or penne rigate pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon (for juice, rinsed)
1/2 cup white wine
1/4 cup heavy whipping cream


Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high for pasta. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite-size pieces and add to bag (wash hands). Seal bag tightly and shake to coat.
3. Place garlic butter in sauté pan; swirl to coat. Add chicken (wash hands); reduce heat to medium and cook 2 minutes, stirring occasionally, or until chicken is no longer pink.
4. Stir pasta into boiling water. Boil 6–8 minutes, stirring occasionally, or until tender.
5. Stir capers and chicken base into chicken; cook 2 minutes, stirring often, to blend flavors. Squeeze juice of lemon into chicken; stir in wine and cream. Reduce heat to low; cook 3–4 minutes, stirring occasionally, or until thoroughly heated.
6. Drain pasta and stir into chicken mixture. Serve.

CALORIES (per 1/4 recipe) 540kcal; FAT 19g; CHOL 105mg; SODIUM 1040mg; CARB 51g; FIBER 2g; PROTEIN 36g; VIT A 10%; VIT C 10%; CALC 4%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Fettuccine With Prosciutto and Sage Cream

Ingredients 4 slices prosciutto (about 2 oz), thinly sliced
10 sage leaves
2/3 cup roasted red peppers (or pimientos), finely chopped
8 oz fettuccine pasta
2 tablespoons olive oil
12 oz fresh pre-sliced mushrooms
2 cups fully cooked chicken strips (9-12 oz)
1 3/4 cups reduced-sodium chicken broth
1 cup Alfredo sauce
1/4 teaspoon black pepper
1/4 cup shredded Parmesan/Romano cheese blend

Prep

• Bring water to a boil for pasta.
• Cut across prosciutto to form thin strips.
• Cut sage leaves into thin strips (3 tablespoons).
• Chop red peppers.

Steps

1. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1–2 minutes to heat.
3. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3–4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.

CALORIES (per 1/4 recipe) 590kcal; FAT 24g; CHOL 115mg; SODIUM 1680mg; CARB 53g; FIBER 3g; PROTEIN 43g; VIT A 35%; VIT C 50%; CALC 15%; IRON 25%

(This recipe is courtesy of Publix apron's simple meals)

Creamy Chicken Shiitake Pasta

Ingredients
1/4 cup fresh basil, coarsely chopped
1 cup shiitake mushrooms
8 oz frozen pesto and cheese-filled ravioli
2 chicken cutlets (1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, divided
1 teaspoon canola oil
1 cup reduced-fat milk
1/2 cup chive and onion cream cheese spread
1/2 cup shredded Parmesan cheese
1 cup fresh baby spinach leaves
Prep

• Bring water to boil for ravioli.
• Chop basil leaves.
• Remove stems from mushrooms; slice mushrooms thinly.

Steps

1. Cook ravioli following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and 1/4 teaspoon pepper. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until 165°F. Remove chicken from pan.
3. Reduce heat to medium. Whisk milk and cheese spread until smooth; add to pan. Stir in Parmesan cheese until cheese melts.
4. Stir in spinach, mushrooms, ravioli, and 1/4 teaspoon pepper; cook 2–3 minutes or until spinach wilts and sauce is blended. Slice chicken and arrange over ravioli; sprinkle with basil and serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 15g; CHOL 70mg; SODIUM 680mg; CARB 30g; FIBER 2g; PROTEIN 26g; VIT A 30%; VIT C 6%; CALC 35%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Chicken Pecan Fettuccine

Ingredients 2–3 green onions
1 lb boneless chicken tenders
Large zip-top bag
8 oz fettuccine pasta
2 tablespoons flour
1 teaspoon seasoned salt
1 tablespoon butter
1 teaspoon roasted garlic
1 cup fresh pre-sliced mushrooms
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup pecan pieces
2 tablespoons grated Parmesan cheese

Prep

• Chop green onions finely.
• Cut chicken into bite-size pieces; place in large zip-top bag (wash hands).

Steps

1. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Add flour and seasoned salt to chicken; seal bag and shake to coat. Place butter in pan and then add garlic and chicken; cook and stir 5 minutes to brown chicken.
3. Stir in mushrooms; cook and stir 4 minutes or until tender.
4. Stir in wine, cream, and onions; cook and stir 5–7 minutes or until thickened. Drain pasta; stir into chicken. Sprinkle with pecans and cheese; serve.

CALORIES (per 1/6 recipe) 430kcal; FAT 24g; CHOL 130mg; SODIUM 350mg; CARB 30g; FIBER 2g; PROTEIN 22g; VIT A 15%; VIT C 4%; CALC 8%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Chicken Carbonara

Ingredients
1/4 cup roasted red peppers
6 slices smoked bacon
1 lb boneless chicken tenders
1/2 teaspoon seasoned salt
1/4 cup pre-sliced green onions, divided
8 oz fettuccine pasta
1 (15-oz) jar Alfredo sauce
Prep

• Bring water to a boil for pasta.
• Coarsely chop red peppers.
• Cut bacon into bite-size pieces.
• Cut chicken into 1-inch chunks (wash hands); sprinkle with seasoned salt.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 4–5 minutes or until bacon begins to brown.
2. Cook pasta following package instructions. Add chicken to bacon; cook and stir 4–5 minutes or until 165°F.
3. Reduce heat (on chicken) to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions; cover and cook 4–5 minutes or until heated. Drain pasta; stir into chicken. Serve.

CALORIES (per 1/4 recipe) 730kcal; FAT 40g; CHOL 150mg; SODIUM 1250mg; CARB 50g; FIBER 3g; PROTEIN 38g; VIT A 20%; VIT C 20%; CALC 10%; IRON 15%
(This recipe is courtesy of Publix apron's simple meals)

Basil Cream Chicken Pasta

Ingredients
2 tablespoons flour
2 teaspoons seasoned salt
large zip-top bag
1 1/2 pounds boneless chicken tenders, thawed if needed
2 tablespoons garlic butter
8 ounces fettuccine
1 pound steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and bell peppers)
1 teaspoon dried basil leaves
1 cup heavy whipping cream


Steps
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Place flour and seasoned salt in zip-top bag and shake to mix.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into bite-size pieces and place in bag. Wash hands, knife, and cutting board with hot soapy water. Seal tightly and shake to coat.
3. Place butter in pan; swirl to coat. Place chicken in pan (discard residual flour) and cook 3 minutes, turning occasionally, or until chicken begins to brown.
4. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
5. Move chicken to outer edge of pan and place steak-toppers in center. Cover and cook 6–8 minutes, stirring occasionally, or until vegetables are tender.
6. Stir in basil and cream; reduce heat to medium and simmer 4–5 minutes, uncovered, or until sauce thickens.
7. Drain pasta and return to saucepan. Stir chicken mixture into pasta and serve.
CALORIES (per 1/4 recipe) 707kcal; FAT 32g; CHOL 191mg; SODIUM 949mg; CARB 53g; FIBER 4g; PROTEIN 50g; VIT A 30%; VIT C 87%; CALC 8%; IRON 23%

(This recipe is courtesy of Publix apron's simple meals)

Black'nd Blue Buffalo Chicken Sliders

Ingredients
6 Deli fried chicken tenders
1/4 cup buffalo wing sauce
1 cup blue cheese salad dressing
2 tablespoons light mayonnaise
2 teaspoons blackening seasoning
12 Bakery dinner rolls (sliced for buns)


Steps

1. Preheat oven to 425°F. Cut each chicken tender in half; bake 10–12 minutes or until thoroughly heated.
2. Toss hot chicken with wing sauce. Combine salad dressing, mayonnaise, and seasoning.
3. Place in bun: chicken and blue cheese sauce. Serve.

Prep and Cook: 25 minutes (Makes 12)
CALORIES (per 1/12 recipe) 250kcal; FAT 16g; CHOL 25mg; SODIUM 660mg; CARB 17g; FIBER 1g; PROTEIN 10g; VIT A 2%; VIT C 0%; CALC 6%; IRON 6%

Bacon Wrapped Chicken

Ingredients:

    1 can of Cream of Mushroom soup

salt
pepper
bacon
2 boneless, skinless chicken breast (thawed)
2 1/2 cup of water
1 tbsp of butter
2 cups of rice
Parmesan cheese
cooking spray or Extra Virgin Olive Oil
2 tbsp of flour

 

Preheat oven to 350°F.Combine 1/2 can of cream of mushroom soup, butter and water in a saucepan, bring to a boil. Wash rice in some water, drain as much as you can. Transfer rice to casserole pan. Pour boiling sauce over rice, only enough to cover rice. Cover rice and place in the oven for 10-15 minutes, or until all the water is absorbed.
Season both sides of chicken with salt and pepper. Glaze each side of chicken with cream of mushroom. Wrap the chicken in bacon. Lightly cover frying pan with cooking spray.
Place bacon wrapped chicken in pan, cook until the chicken is no longer pink and bacon is crisp. Make sure to flip the chicken so that it is done on both sides.
Take out and place on paper towel to drain. Take flour and about 1/4 cup of extra sauce and mix until flour is diluted. Pour into hot pan that the chicken was cooked in.
Add the rest of the sauce to pan. Stir until gravy becomes thick. Place chicken over rice. Pour some gravy on top. Top the chicken off with a little Parmesan cheese. Place back in oven until cheese is melted.
Once melted, it's ready to eat. Serves 2.

(Recipe courtesy of  cooks.com)

Citrus-Thyme Pork

Ingredients
10-12 sprigs fresh thyme (rinsed)
1/8 teaspoon pepper
1 citrus-marinated pork loin fillet (about 1 1/2 lb)
3 tablespoons unsalted butter
1/4 teaspoon roasted garlic
1 tablespoon flour
1/3 cup pre-sliced green onions
2/3 cup reduced-sodium chicken broth
1/3 cup orange juice


Steps

1. Chop thyme, leaves only, and combine with pepper in small bowl. Preheat large sauté pan on medium-high 2–3 minutes.
2. Slice pork into 1/2-inch-thick slices; sprinkle thyme mixture over both sides of pork (wash hands).
3. Place butter in pan; swirl to coat. Place pork in pan (wash hands); cover and cook 4–5 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Meanwhile, measure remaining ingredients and arrange near stovetop. Remove pork from pan; set aside.
4. Add garlic to pan; cook 1 minute. Stir in flour; cook 1–2 minutes, stirring often, or until mixture begins to brown.
5. Add green onions and cook 1 minute. Stir in broth and orange juice; cook 3–4 minutes, stirring continuously, or until sauce thickens.
6. Return pork slices to pan and turn to coat with sauce; remove from heat and let stand until ready to serve.

(Recipe courtesy of Publix Apron's Simple Meals)

Chicken, Ham and Cheese Sauté

Ingredients
1 pound chicken tenderloins
salt and pepper, to taste
1 tablespoon flour
1 tablespoon butter
1/2 cup frozen diced onions
1 (8-ounce) package cooked ham chunks
1/2 cup processed cheese sauce


Steps
1. Preheat large sauté pan on medium-high for 2-3 minutes.
2. Cut chicken into bite-size pieces and season with salt and pepper. Sprinkle with flour and turn to coat all sides, set aside and wash hands and cutting board with hot soapy water.
3. Place butter in pan and swirl to coat. Add onions and sauté 3 minutes, stirring occasionally.
4. Move onions to outer edge of pan. Using tongs, place chicken in pan and cook 4 minutes, turning occasionally to brown evenly.
5. Add ham and cook 2 minutes, stirring occasionally.
6. Stir in cheese, reduce heat to low, cover and simmer 8-10 minutes, or until sauce thickens, stirring occasionally. Serve.

 (Recipe courtesy of Publix Apron's Simple Meals)

Chicken and Sausage Gumbo Over Rice

Ingredients
1 medium onion, coarsely chopped
3 links fresh Italian sausage with peppers and onion (or andouille)
1 1/2 cups long grain white rice
2 tablespoons olive oil
1 (16-oz) bag frozen vegetable gumbo blend (okra, corn, onions, celery, bell peppers)
1/2 teaspoon Creole seasoning
1/2 cup all purpose flour
1 (32-oz) box low-sodium chicken broth
1 (10-oz) bag cooked chicken pieces
1 teaspoon reduced-sodium Worcestershire sauce
2 (10-oz) cans milder diced tomatoes/green chiles (undrained)
2 teaspoons browning sauce
12 oz peeled/deveined medium shrimp (thawed; optional)

Prep

• Chop onion into large pieces.
• Cut sausage into bite-size pieces.

Steps

1. Prepare rice following package instructions.
2. Preheat large saucepan on medium-high 2–3 minutes. Add oil; then add sausage; cook and stir 2 minutes or until browned. Add onions, gumbo blend, and Creole seasoning; cook 1 minute.
3. Sprinkle flour over vegetables and stir to blend. Add broth, a little at a time, while stirring; bring to a boil.
4. Reduce to simmer; stir in chicken, Worcestershire, tomatoes with chiles, browning sauce, and shrimp (if using). Simmer 8–10 minutes or until thickened and shrimp are opaque. Serve over rice.

(Recipe courtesy of Publix Apron's Simple Meals)

White Chicken and Broccoli Pizza

Ingredients
1 1/2 cups fresh broccoli florets
2 cups roasted chicken (10 oz)
1 cup pre-sliced mushrooms
1 cup Alfredo sauce
1 (12-oz) baked pizza crust
2 cups shredded Italian-blend cheese
1 cup shredded Swiss cheese
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
Olive oil cooking spray
 
Prep

• Place oven rack in center of oven; then preheat to 425ºF.
• Cut broccoli into bite-size pieces; place in medium bowl.
• Tear chicken into bite-size pieces, if needed; add to broccoli.

Steps

1. Stir in mushrooms and Alfredo sauce.
2. Place pizza crust on perforated pizza pan (for best results); spread chicken mixture evenly over crust to within 1/2 inch of edge. Spread both cheeses evenly over pizza; then sprinkle with basil, oregano, and garlic salt.
3. Coat top of pizza lightly with cooking spray. Bake 15 minutes or until cheese is melted and bubbly. Slice and serve.

(Recipe Courtesy of Publix Apron's Simple Meals)

Buffalo Chicken Pizza

Ingredients
2/3 cup cooked chicken (or shredded Publix Deli rotisserie chicken)
1 lb fresh Publix Bakery pizza dough (thawed and doubled in volume)
1 cup shredded mozzarella cheese
nonstick aluminum foil
1/4 cup flour
1 tablespoon extra-virgin olive oil
1/2 cup + 2 tablespoons Buffalo wing sauce, divided
1/2 cup blue cheese (or ranch) salad dressing

Steps

1. If pizza dough is frozen, it must be thawed overnight under refrigeration until doubled in volume. Bag contains enough dough for two pizzas; cut dough in half and reserve other half of dough for another pizza. (Use within 24 hours.)
2. Preheat oven to 400°F. Line 2-sided tabletop grill with nonstick foil, then preheat. Sprinkle flour over clean work surface. Roll dough into an 8- x 10-inch oval shape. Brush both sides with olive oil; place dough on tabletop grill. Close lid and grill 4–5 minutes or until crust is golden. Meanwhile, combine 1/2 cup of wing sauce and chicken in a medium bowl.
3. Transfer pizza crust from grill to baking sheet. Spread remaining 2 tablespoons wing sauce evenly over crust. Cover with 1/2 cup of the mozzarella cheese, then top with the chicken mixture. Spoon small amounts of salad dressing evenly over top of pizza. Sprinkle with remaining 1/2 cup mozzarella cheese.
   Bake 7–9 minutes or until cheese melts and crust is crisp. Slice and serve.
   
   Meal Idea: Serve with green salad or fresh fruit.

(Recipe courtesy of Publix Apron's simple meals)

Pepperoni Chicken Pasta

Ingredients
1 tablespoon garlic butter
1 teaspoon roasted garlic
3/4 pound steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
30 pepperoni slices
1 (10-ounce) package refrigerated cooked chicken strips
1/2 teaspoon Italian seasoning
1 1/2 cups pasta sauce
8 ounces ziti pasta

Steps
1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place garlic butter in sauté pan; swirl to coat. Add garlic and steak-toppers. Separate pepperoni slices; add to pan. Cover and cook 5 minutes, stirring occasionally, or until vegetables begin to soften.
3. Stir in chicken, Italian seasoning, and pasta sauce. Reduce heat to low; cook 10 minutes, stirring occasionally, to combine flavors and until thoroughly heated.
4. Stir pasta into boiling water. Boil 6–8 minutes, stirring occasionally, or until tender.
5. Drain pasta and return to saucepan. Stir sauce mixture into pasta until well blended. Serve. (Makes 6 servings.)

(Recipe courtesy of Apron's Simple Meals)

Italian Chicken With Rotini Pasta

Ingredients 1 lb boneless chicken cutlets
1 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
2 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic
1/4 cup white wine
12 ounces tri-color rotini pasta
1 (26-ounce) jar tomato/basil pasta sauce

Steps
1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with seasoned salt and Italian seasoning (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 2–3 minutes on each side or until lightly browned.
3. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
4. Add roasted garlic and wine to chicken; cook 3–5 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Meanwhile, drain pasta and return to same pan. Stir in pasta sauce; cook on medium-high 3–4 minutes, stirring occasionally, or until thoroughly heated. Serve chicken over pasta.




(Recipe Courtesy of Publix Apron's Simple Meals)

Chicken Penne With Fennel

Ingredients
1 cup fennel (thinly sliced)
1-oz bag fresh basil
3 boneless, skinless chicken breasts (1.75 lb)
1 tablespoon olive oil
2 cups penne (or other medium) pasta
1 cup fresh pre-diced onions
1/2 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (24-oz) jar marinara pasta sauce

Prep

• Bring water to boil for pasta.
• Remove leafy green top from fennel; slice fennel bulb.
• Stack basil leaves; slice into thin strips.

Steps

1. Cut chicken into 1-inch pieces (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan then add chicken; cook and stir 2–3 minutes or until browned. Cook pasta following package instructions.
2. Stir in onions, fennel, Italian seasoning, salt, and pepper; cook and stir 2–3 minutes or until vegetables soften.
3. Stir in pasta sauce; cook 3–4 minutes or until sauce is hot. Toss sauce with pasta; top with basil and serve.

(Recipe courtesy of Publix Apron's Simple Meals)

Chicken Dijonnaise

Ingredients vegetable cooking spray
1 1/2 pound boneless, skinless chicken breasts
large resealable food storage bag
3 teaspoons Dijon mustard
1/4 cup Italian bread crumbs
paper plate

Steps
1. Preheat oven to 400°F.
2. Spray baking dish with vegetable cooking spray.
3. Cut chicken breasts into halves; trim any fat; discard. Cut diagonally across the grain, to make medallions about 3/4-inch thick. (This is a scaloppini cut.) Place in food storage bag.
4. Add mustard to chicken and coat both sides of chicken with mustard by massaging bag (leave some air in bag before closing).
5. Place bread crumbs on plate (may be paper). Lightly press chicken into bread crumbs and pat to coat. Turn and pat other side. Repeat with remaining chicken portions.
6. Place chicken in baking dish. Spray top of chicken with vegetable spray. Bake for 15 minutes.           


(Recipe courtesy of Publix Apron's Simple Meals)