Mustard/Pretzel chicken

• 2 cups pretzel nuggets

• 1/2 cup spicy brown mustard
• 2 tablespoons skim milk
• 3/4 teaspoons kosher salt
• Parchment paper
• 3 pounds skinless chicken parts (including bones)
PREPARATION
1. Heat oven to 375°. Pulse pretzels in a food processor until nuggets become coarse
crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with
parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into
a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear
when pierced with a fork, about 45 minutes. Serve warm.
430 calories per serving, 9.7 g fat (2.3 g saturated), 23.8 g carbs, 0.5 g fiber, 52 g protein
TUSCAN CHICKEN PASTA
2/2_oz_Barilla Plu
• 2 oz Barilla Plus penne pasta
2/2_ _chicken bre
• 2 chicken breasts, pounded to 1/4" thickness
0/0_ _Salt and pe
• Salt and pepper
1/2_tsp_olive oil_
• 1 tsp olive oil
1/2_ _clove garlic
• 1 clove garlic, crushed
1/4_tsp_dried ros
• 1/2 tsp dried rosemary
48/2_teaspoons_
• 1 cup cannellini beans, rinsed
2/2_tbsp_diced ro
• 2 tbsp diced roasted red pepper
192/2_teaspoons
• 4 cups baby spinach leaves
2/2_tbsp_grated
• 2 tbsp grated parmesan
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Directions
Cook the pasta according to the package directions. While the pasta is boiling, season the
chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high
heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic,
rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the
spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta; toss them with the bean
mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of parmesan.
Nutritional Facts per serving
CALORIES 405.2 CAL

FAT 6.3 G

CARBOHYDRATES 46.4 G

DIETARY FIBER 8.9 G

PROTEIN 39.5 G

Chicken Pesto Pizza

12" prebaked pizza shell
• Prepared pesto
• Cooked chicken
• Roasted red pepper
• Water-packed canned artichoke hearts
• Crumbled goat cheese

Preheat the oven to 450°F. Place the pizza shell on a baking sheet.
Evenly spread the pesto over the crust. Arrange the chicken, pepper strips, and artichokes over
the pesto. Top with the cheese. Bake for 10 minutes, or until heated through and the crust is
crisp.

528 cal, 19g fat, 30g protein, 5 g fiber

Chicken Spinach Parmesan

1/1_tbsp_olive oil
• 1 tbsp olive oil
1/1_ _boneless, s
• 1 boneless, skinless chicken breast
1/1_tbsp_italian s
• 1 tbsp italian seasoned bread crumbs
1/1_tsp_grated p
• 1 tsp grated parmesan
48/4_teaspoons_
• 1/4 cup marinara
1/1_ _small clove
• 1 small clove garlic, crushed
3/1_ _handfuls ba
• 3 handfuls baby spinach leaves
0/0_ _Salt and pe
• Salt and pepper to taste
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Directions
Heat the oil in a nonstick skillet over medium heat. As the oil is heating, pound the chicken to
1/4 inch thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing so the
crumbs stick. Place in the pan with the garlic and saute for 2 to 3 minutes per side. Top with hot
marinara. Add the spinach, turning frequently with tongs until it wilts (about 6 minutes).
366 cal, 17 g fat (2 sat), 21g carb, 32 g protein