• 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

• 2 large eggplant, sliced into 1/4 inch
• 4 eggs, beaten
• 4 cups AP Flour
• 2 Cups Panko bread crumbs
• 4 cups spaghetti sauce, divided
• 8 oz  mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil
• salt and pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then flour. Be sure to shake excess flour off.  Dip once more in egg and then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5-7 minutes on each side.
3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
4. Bake in preheated oven for 35 minutes, or until golden brown and bubbly.
5. Serve with spaghetti and top with some of the remaining sauce. Garnish with a couple fresh basil leaves.

Serves 6

• 2 cups Basic tomato sauce
• 1 pound shrimp ( peeled, deveined)
• 1 diced poblano pepper
• crushed red pepper
• salt
• fresh parsley for garnish
• 2 tsp olive oil
• cooked fettuccine

Heat oil in a skillet on medium. Add poblano pepper and cook until soft, about 3-4 mins. Add in the tomato sauce and shrimp and cook until shrinp are pink. Use the salt and crushed red pepper to taste. Serve on top fettuccine and garnish with fresh parsley and crushed red pepper.