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Ingredients

• ✓ italian cheese blend
• cheese blend
• garlic
• basil
• oregano
• parmesan cheese
• bread crumb
• chicken breast
• egg
• spaghetti sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
3. 3 Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

By CSLUSH

Ingredients

• ✓ italian cheese blend
• salt
• garlic powder
• spinach
• water
• pizza dough
• olive oil
• pizza sauce
• chicken breast
• sun-dried tomato
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
2. 2 Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
3. 3 Roll pizza dough on a lightly floured surface to a 14-inch circle.
4. 4 Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
5. 5 Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
6. 6 Bake in the preheated oven for 20 minutes.
7. 7 Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
8. 8 Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.

By thedailygourmet

Ingredients

• ✓ italian cheese blend
• pecorino romano cheese
• red pepper
• black pepper
• kosher salt
• garlic
• parmesan cheese
• olive oil
• asparagus
• grape tomato
• shrimp
• white wine
• lemon
• flat-leaf parsley
• garlic
• mustard
• butter
• penne pasta

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
4. 4 Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
5. 5 Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.

By Andrea Jean