Chicken-Pesto Stacks Serves 4 ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes INGREDIENTS3 Tbsps. store-bought pesto3 Tbsps. water1 large sweet onion, cut crosswise into 4 slices (don’t separate the onion’s rings, keep the cross sections intact)2 medium yellow peppers, cored and cut lengthwise into quarters4 medium boneless, skinless chicken-breast halvesKosher salt and pepper2 tspns olive oil4 slices fresh mozzarella1 tomato, cut into 4 slices PREPARATIONPreheat broiler. In small bowl, mix pesto with water. Grease a small baking sheet with cooking spray or olive oil. Arrange onion “steaks” on pan; brush onions with 2 tablespoons pesto mixture. Place pan in oven 6 inches away from heat source; broil onion 5 minutes. Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. (The goal here is not to “flatten” the chicken, but rather to make it an even thickness throughout so that it cooks evenly.) Season with 1/4 teaspoon each salt and freshly ground black pepper. In a 12-inch skillet, heat 2 teaspoons oil on medium until hot. (If you get the pan nice and hot, it will help prevent the chicken from sticking.) Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once. Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink. Go-To Recipe: Easy Chicken Pesto Stacks
Pop-upView Separately

Chicken-Pesto Stacks

Serves 4

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes

INGREDIENTS
3 Tbsps. store-bought pesto
3 Tbsps. water
1 large sweet onion, cut crosswise into 4 slices (don’t separate the onion’s rings, keep the cross sections intact)
2 medium yellow peppers, cored and cut lengthwise into quarters
4 medium boneless, skinless chicken-breast halves
Kosher salt and pepper
2 tspns olive oil
4 slices fresh mozzarella
1 tomato, cut into 4 slices

PREPARATION
Preheat broiler. In small bowl, mix pesto with water. Grease a small baking sheet with cooking spray or olive oil. Arrange onion “steaks” on pan; brush onions with 2 tablespoons pesto mixture. Place pan in oven 6 inches away from heat source; broil onion 5 minutes. Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. (The goal here is not to “flatten” the chicken, but rather to make it an even thickness throughout so that it cooks evenly.) Season with 1/4 teaspoon each salt and freshly ground black pepper. In a 12-inch skillet, heat 2 teaspoons oil on medium until hot. (If you get the pan nice and hot, it will help prevent the chicken from sticking.) Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once. Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink.

Go-To Recipe: Easy Chicken Pesto Stacks

Baked Eggs with Spinach, Bacon, and Caramelized Onions Serves 2 ACTIVE TIME: 20 minutes TOTAL TIME: 45 minutes INGREDIENTS3 slices of bacon3-4 cups spinachSourdough loaf, toasted2 large eggs1/3 cup of caramelized onionsKosher salt and fresh ground pepper PREPARATIONPreheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with salt, and toss over medium heat, 2 minutes. Transfer to strainer set over bowl to drain. Brush two 1-cup ramekins with drippings. Crumble bacon. Slice off two slices of sourdough loaf about 1” thick. Trim them to place them in the bottom of the ramekins. Divide spinach and caramelized onions among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Sprinkle with salt and pepper. Place ramekins on a baking sheet for easy handling, then put into the oven and bake until whites are just set but yolks are still runny, 16-18 minutes. How To Make 5 Perfect Dinners For $10 Each
Pop-upView Separately

Baked Eggs with Spinach, Bacon, and Caramelized Onions

Serves 2

ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes

INGREDIENTS
3 slices of bacon
3-4 cups spinach
Sourdough loaf, toasted
2 large eggs
1/3 cup of caramelized onions
Kosher salt and fresh ground pepper

PREPARATION
Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with salt, and toss over medium heat, 2 minutes. Transfer to strainer set over bowl to drain. Brush two 1-cup ramekins with drippings. Crumble bacon. Slice off two slices of sourdough loaf about 1” thick. Trim them to place them in the bottom of the ramekins. Divide spinach and caramelized onions among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Sprinkle with salt and pepper. Place ramekins on a baking sheet for easy handling, then put into the oven and bake until whites are just set but yolks are still runny, 16-18 minutes.

How To Make 5 Perfect Dinners For $10 Each

Top