Chicken Parmigiana Sandwiches

29 oz tomato sauce
14.5 oz petite diced tomatoes
12 oz tomato paste
2 cloves garlic
1/2 tsp parsley
1/2 tsp oregano
2 bay leaves
4 Tbsp fresh basil, finely chopped (6 leaves)
3-4 thawed chicken breasts
sliced mozzarella
Parmesan
Hard rolls

• Add all tomatoes. Add remaining ingredients up to the chicken. Salt and pepper the chicken on top. 
• Set crock pot on low for 6 hours.
• Shred chicken and stir. Put on rolls.

Sticky Fingers

3-4 thin sliced chicken breast
1/2 c Flour
3 Eggs + 2 Tbsp Water
Panko Crumbs

Sauce
1 1/2 c Brown Sugar
1/3 c Frank's hot sauce
1/2 tsp Garlic powder
2 Tbsp Water

• Heat oven to 425. Grease baking sheet with cooking spray.
• Slice chicken into strips. 
• Add chicken and flour to a large Ziploc bag. Toss to coat.
• Whisk eggs and water.
• Dip flour coated chicken into egg, and then into Panko crumbs.
• Place coated chiken onto baking sheet. Bake for 15-20 minutes.
• While chicken is cooking, prepare the sauce.
• Add brown sugar and hot sauce to a medium sauce pan and stir over med-high heat until melted and mixture comes to a boil. 
• Remove from heat and stir in garlic powder and water.
• When chicken is done, toss in sauce and serve with Ranch.

Spinach Tomato Tortellini Soup

1 Tbsp olive oil
3 cloves garlic
4 c Chicken broth
14.5 oz Petit dices tomatoes, undrained
1 9oz pkg refrigerated tortellini
1/2 tsp Basil
1/2 tsp Oregano
1 Bay leaf
1 c Water
Salt & Pepper
3 c Baby spinach, chopped
2 Tbsp Parmesan

• Heat olive oil in large stockpot over med-high heat.
• Add garlic & cook until translucent.
• Whisk in all ingredients except spinach and parmesan.
• Bring to boil. Reduce heat and simmer until tortellini is cooked through (5 min).
• Stir in spinach until it begins to wilt. 
• Serve immediately and add parmesan.

Sun Dried Tomato Chicken

1 Tbsp butter
1 clove garlic
1 Tbsp flour
3/4 c Chicken broth, divided
1/2 c Heavy Cream
3 Tbsp Sun dried tomatoes
1/4 tsp Thyme
1/2 tsp Salt
1/4 tsp Crushed red pepper

• Melt butter in large skillet over med-high heat. Add garlic and cook 30 seconds.Stir in flour and cook 1 minute.
• Gradually stir in 1/2 c chicken broth, whisking well to avoid clumps. Add remaining ingredients except sun dried tomatoes. Bring to a boil & cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.
• Place sun dried tomato oil in skillet on med-high heat. Saute chicken 4 minutes per side (should be browned & cooked through). Transfer to plate.
• Add remaining 1/4 c chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is warm.

Chocolate Cheesecake Bars

Crust
1 1/4 c Nilla Wafers, crumbled
1/4 c Sugar
1/3 c Cocoa
6 Tbsp butter, melted

Cheesecake
3 pkg cream cheese, softened
1 1/4 c sugar
8 oz sour cream
2 tsp vanilla
1/2 c cocoa
3 eggs

Ganache
1/2 c semi-sweet chocolate chips
3 Tbsp heavy cream
chocolate shavings

• Heat oven to 325, Line 13 x 9" baking pan with parchment paper
• Stir together ingredients for crust. Press mixture onto bottom of pan
• Set aside while making filling
• In a mixing bowl, add cream cheese and sugar. Beat on low until fluffy.
• Add sour cream and vanilla. Beat until blended. 
• Stir in cocoa
• Add eggs, 1 at a time.
• Pour over crust.
• bake for 40 minutes.
• Turn oven off, open door & let cool for a few hours
• Once completely cooled, make ganache.
• Add chocolate chips & heavy cream. Microwave for 1 minute & stir. 
• Pour over cheesecake. Add shavings.
• Refrigerate for a few hours before cutting.

Ranch Style Chicken

1/2 c Honey
1/2 c Dijon
2 Tbsp lemon juice
1 tsp Smokey Paprika
6 chicken breasts
2 c Cheddar Cheese
6 bacon strips, cooked for 20 minutes at 375 degrees

• Combine first 4 ingredients and add chicken. Marinate for 2 hours.
• Bake at 450 for 10 minutes.
• Add bacon & cheese and continue to bake for 10 more minutes.