• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• 6 paper-thin slices ham (prosciutto is best)
• 1 1/2 cups spinach (chopped)
• 2 cups shredded mozzarella cheese
• 3 tablespoons olive oil
• 1/4 cup Parmesan (fresh grated is best)
• 2 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 3 cups cremini mushrooms (white button will work but cremini is better)
• 1lb of your favorite long pasta (cooked, I won’t explain this.)

Directions

After flattening the chicken, lay flat and place 1 slice of ham over it. Layer the spinach and mozzarella evenly on each piece of chicken.

Beginning at the short tapered end, roll up each chicken cutlet lengthwise. Secure with a toothpick.

Heat the oil in a heavy large skillet over high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Add the chicken broth and lemon juice, and make sure to scrape the browned bits off the bottom of the pan . Bring the sauce to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 10 minutes. Remove the chicken and add the mushrooms to the sauce. Continue to simmer the sauce over high heat until it is reduced , about 5 minutes. Season the sauce with salt and pepper, to taste. Remove toothpicks from the chicken. Place the chicken on top of your favorite pasta, I like fettuccine and pour the sauce and mushrooms over the chicken.

Serves 6

Ingredients

• 1 lbs chicken tenders
• 1 cup AP Flour
• 1/2 cup wing sauce (Frank’s is good)
• 4 Medium flour tortillas
• 2 cups shredded cheese ( I use the Mexican 4 cheese blend)
• Blue Cheese dressing
• 2 tsp garlic powder
• salt and pepper

Directions

1. Preheat oil in a large skillet on medium heat.
   
2. Put flour, garlic powder and salt/pepper in a large zip top bag and close. Shake to combine.
   
3. Place the chicken strips in the zip top bag and seal. Shake to coat the chicken with the flour mixture.
   
4. Once hot, place the chicken in the skillet and cook until golden. About 3-5 minutes per side.
5. Remove the chicken from hot skillet and place on a paper towel to absorb extra oil.
6. Cut the chicken into 1 inch chunks and toss in a bowl with the wing sauce until coated completely.
7. On a preheated flat top griddle on medium heat place 1 tortilla and cover one half of it with cheese in an even layer.
8. Add the chicken pieces, drizzle a little blue cheese dressing over the chicken and sprinkle a little more cheese and fold the other side of the tortilla over.
9. Cook for 3 minutes on each side or until the tortilla gets a little crispy. Remove from griddle. Let cool for a couple minutes and cut into wedges.
   
10. Repeat steps 7 – 9 for each additional quesadilla.
    

Serves 4

Ingredients

• 1-1 1/2 lb boneless skinless chicken thighs
• 1 teaspoon ground cumin
• 1 tbs dried oregano
• 3 cloves garlic (minced)
• 1 (4 ounce) can chopped green chile peppers
• 10 (10 inch) flour tortillas
• 2 cans enchilada sauce
• 2 cups shredded Jack cheese
• Salt and pepper to taste
• oil

Directions

1. Add about 1 or 2 tbl of oil to the bottom of a large pot and heat on medium. Add chicken and spices to sear until golden and then add the garlic. Add 1 can of the enchilada sauce and the green chiles. Simmer for at least an hour. You want the chicken to be easily shreddable.  Allow to cool and then shred and set aside.

2. Microwave the tortillas between damp paper towels for 10 seconds to warm and make them more flexible. Add 1 tbl of the chicken mixture to the tortilla and spread evenly in the middle like you are making a taco. Roll the enchilada and place in a glass baking dish with the seam down. It will be a tight fit for all of them in a 9×13 pan. Pour the remaining enchilada sauce over top and bake at 350 degrees for 15 minutes. Sprinkle the cheese on top and bake for an additional 5-10 minutes or until the cheese is bubbly.

Serve with sour cream and black olives if you like.

Serves 6