Ingredients

• 2 cups fresh broccoli florets
• 1 cup fresh presliced baby portabellas
• 1 cup plain breadcrumbs
• ½ cup shredded cheddar cheese
• 1 (15-oz) jar light Alfredo sauce, divided
• 1 ¼ lb boneless chicken cutlets
• 3 tablespoons light mayonnaise
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Preheat oven to 375°F.
• Chop broccoli and mushrooms into small bite-size pieces.
• Combine breadcrumbs and cheese until blended.

Steps

1. Combine broccoli, mushrooms, 1 cup bread crumb mix, and 1 cup Alfredo sauce. Spread remaining ¾ cup Alfredo sauce in 2-quart baking dish.
2. Coat both sides of chicken with mayonnaise, salt, and pepper. Place ⅓ cup broccoli mixture in center of each cutlet, roll chicken around stuffing, and place seam-side down into baking dish. Add remaining broccoli mixture around chicken.
3. Sprinkle remaining ½ cup bread crumb mix over top of chicken. Bake 25–30 minutes and until chicken is 165°F. Serve.

Ingredients

• 6 tablespoons unsalted butter
• 1 orange, for zest/juice
• 5 firm peaches, sliced
• ¼ cup sugar
• 1 teaspoon apple pie spice
• ½ cup walnut pieces
• 2 cups corn bread stuffing
• 1 (14-oz) can whole berry cranberry sauce

Prep

• Preheat oven to 375°F. Melt butter.
• Zest orange (1 teaspoon); squeeze for juice (½ cup).
• Peel peaches (optional); cut into ¼-inch-thick slices (6 cups).

Steps

1. Combine butter, sugar, orange zest, apple pie spice, nuts, and stuffing until blended.
2. Whisk in medium bowl: cranberry sauce and orange juice until blended. Stir in peaches and 2 cups stuffing mixture, then place in 2-quart baking dish; top with remaining stuffing mixture.
3. Bake 30–35 minutes or until peaches are tender and edges are bubbly. Let stand 5 minutes; serve warm. (Makes 8 servings.)