Ingredients

• Nonstick aluminum foil
• 3 tablespoons panko bread crumbs
• 2 tablespoons unsalted butter, divided
• 2 chicken fillets (about 1 lb)
• 2 oz Deli Manchego cheese
• 1 medium Granny Smith apple
• 2 oz uncured ham slices, coarsely chopped
• 1 cup 100% apple juice
• ½ cup (or 4-oz cup) unsweetened applesauce
• 1 teaspoon salt-free southwest chipotle seasoning
• 1 teaspoon ground cumin

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs and 1 tablespoon butter (cut into small pieces) into medium bowl; set aside for butter to soften.
2. Cut a 2-inch-deep pocket on top of each chicken fillet (about 4 inches long) being careful not to cut through the bottom (wash hands). Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place remaining 1 tablespoon butter in pan to melt, then add chicken with cut side down; cook 2–3 minutes on each side or until browned.
3. Transfer chicken to baking sheet with cut side up. Let chicken stand 5 minutes to cool. Meanwhile, cut cheese and apple into ¼-inch-cubes (½ cup each); add to bread crumbs. Chop ham; stir into bread crumb mixture until well blended.
4. Squeeze chicken slightly (with tongs) to open pocket; fill fillets with ham mixture (packing firmly and mounding any extra on top). Bake 12–14 minutes and until chicken is 165°F.
5. Combine in same sauté pan on low: apple juice, applesauce, chipotle seasoning, and cumin; simmer 7–8 minutes, stirring occasionally, or until slightly thickened. Transfer chicken to cutting board; let stand 5 minutes to rest. Pour sauce onto serving platter; slice chicken and arrange over sauce. Serve.

Ingredients

• ½ cup cherry tomatoes, halved
• 1 tablespoon olive oil
• ¼ cup chopped walnuts
• ¼ cup caramelized onion yogurt salad dressing
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 5 oz baby spinach
• ¼ cup shaved Parmesan cheese

Steps

1. Halve tomatoes. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add walnuts; cook and stir 1–2 minutes or until walnuts are very fragrant and begin to brown.
2. Stir in tomatoes, dressing, salt, and pepper; bring to a low simmer. Stir in spinach and cheese until evenly coated; serve immediately.