Chicken Parm Stacks
- 1 slice whole wheat bread
- 1 tbsp. olive oil
- 1 tsp. olive oil
- ¼ c. packed fresh flat-leaf parsley leaves
- 1 clove garlic
- 1 lb. chicken-breast cutlets
- 1 lb. yellow squash
- 1 lb. ripe tomatoes
- 1 oz. Parmesan cheese
- basil leaves
- Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Line 18" by 12" jelly-roll pan with foil. Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.
- Tear bread into large chunks. In food processor with knife blade attached, pulse bread into fine crumbs. In small bowl, combine bread crumbs with 1 teaspoon oil.
- To food processor, add parsley, garlic, 1/4 teaspoon each salt and freshly ground black pepper, and remaining tablespoon oil. Pulse until very finely chopped.
- On large plate, rub half of parsley mixture all over chicken cutlets. Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.
- Meanwhile, arrange squash in single layer in prepared pan. Toss with remaining parsley mixture. Broil 7 to 9 minutes or until squash is tender and browned. Transfer squash to serving platter in single layer. Place chicken on top.
- In same pan, arrange tomato slices in single layer. Divide crumb mixture evenly among tomatoes. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Broil 30 seconds or until crumbs are golden brown.
- Arrange crumb-topped tomato slices on top of chicken. With vegetable peeler, shave paper-thin slices of Parmesan directly over tomatoes. Garnish with fresh basil leaves.
Slow-Cooker Green Chile-Chicken Enchilada Casserole
- 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (10 oz) Old El Paso™ green enchilada sauce or other green chile enchilada sauce
- ¼ cup mayonnaise or salad dressing
- 12 corn tortillas (6 inch), cut into 3/4-inch strips
- 3 cups shredded cooked chicken
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 2 cups shredded Mexican cheese blend (8 oz)
- 2 large tomatoes, chopped (about 2 cups)
- 2 cups chopped lettuce
- ½ cup sour cream
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
- Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
- Cover; cook on Low heat setting 6 to 7 hours.
- Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
- 2 medium zucchini or yellow summer squash
- 2 tsp. olive oil
- 1 bunch Swiss chard
- 1 small onion
- 2 clove garlic
- 1 tsp. fresh thyme leaves
- 1 lb. plum tomatoes
- 4 no-boil lasagna noodles
- 2 carrots
- 1 c. part-skim ricotta cheese
- 2 oz. provolone cheese
- Arrange 1 oven rack 4 inches from broiler heat source and second rack in center. Preheat broiler.
- In large bowl, toss zucchini with 1 teaspoon oil and 1/8 teaspoon salt. Arrange on 18" by 12" jelly-roll pan in single layer. Broil 6 minutes or until golden brown, turning over once. Set aside. Reset oven control to 425 degrees F.
- Rinse Swiss chard in cold water; drain, leaving some water clinging to leaves.
- In 12-in. skillet, heat remaining 2 teaspoons oil on medium. Add onion; cook 3 minutes or until soft, stirring occasionally. Add chard, garlic, thyme, and 1/8 teaspoon salt. Cook 6 to 7 minutes or until chard is very soft, stirring frequently. Remove from heat and set aside
- In 8" by 8" baking dish, layer half of tomatoes, lasagna noodles, Swiss chard, shredded carrots, zucchini slices, and ricotta, in that order. Repeat layering once. Top with shredded provolone. Cover with foil. (Lasagna can be prepared to this point and refrigerated up to overnight.) Bake 30 minutes, covered. (If refrigerated, bake, 10 minutes longer.) Uncover and bake 20 minutes longer or until golden brown and bubbling.