Ingredients: 4 boneless, skinless chicken breasts 4 cubes of light laughing cow cheese (garlic and herb flavor) Garlic Pesto Salt and freshly ground black pepper Olive Oil cooking spray Preparation:Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken breast, cutting through the middle to form a pocket and being careful not to cut through the outside of the chicken breast. Fill each of the pockets with 2 tablespoons of the Garlic Pesto and cube of the laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper. Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other side until golden brown. Place the pan in the oven and allow the chicken to sizzle fo r another 5 to 7 minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and for about 5 minutes. Add the garlic and cook for another minute. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add shredded chicken, return to a simmer, and cook an additional 10 minutes. Split buns/slices. Place a leaf of lettuce on each roll (optional), then pile on 3/4 cup of the chicken mixture onto the roll.
Preheat oven to 450 degrees. Cover a 9 x 13-inch baking pan with foil; coat the foil with the oil. Add parsley, breadcrumbs, parmesan, pepper, and lemon zest to medium bowl and blend well. Press both sides of each chicken breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly with oil. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly browned (about 25 minutes).
Ingredients: 4 boneless, skinless chicken breasts 4 cubes of light laughing cow cheese (garlic and herb flavor) Garlic Pesto Salt and freshly ground black pepper Olive Oil cooking spray Preparation:Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken breast, cutting through the middle to form a pocket and being careful not to cut through the outside of the chicken breast. Fill each of the pockets with 2 tablespoons of the Garlic Pesto and cube of the laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper. Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other side until golden brown. Place the pan in the oven and allow the chicken to sizzle fo r another 5 to 7 minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and for about 5 minutes. Add the garlic and cook for another minute. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add shredded chicken, return to a simmer, and cook an additional 10 minutes. Split buns/slices. Place a leaf of lettuce on each roll (optional), then pile on 3/4 cup of the chicken mixture onto the roll.
Preheat oven to 450 degrees. Cover a 9 x 13-inch baking pan with foil; coat the foil with the oil. Add parsley, breadcrumbs, parmesan, pepper, and lemon zest to medium bowl and blend well. Press both sides of each chicken breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly with oil. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly browned (about 25 minutes).
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