Ingredients

• 8-10 pitted dates, coarsely chopped
• 2 shallots, thinly sliced
• 2 oz Deli goat cheese, crumbled
• 3 slices bacon
• 1 ¾ lb boneless, skinless chicken breasts
• 1 ½ teaspoons garlic/herb seasoning
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 1 cup white wine (or chicken broth)

Prep

• Chop dates (1 cup). Slice shallots.
• Crumble cheese.
• Cut bacon into ½ inch pieces.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken with herb seasoning and pepper (wash hands). Place oil in pan, then add chicken; cook 2-3 minutes each side or until browned. Remove chicken from pan.
2. Reduce heat to medium and add bacon; cook 3-4 minutes or until crisp. Add shallots and dates; cook 2 more minutes.
3. Remove pan from heat. Add wine and return chicken to pan. Reduce heat to low and cover; simmer 10-12 minutes or until chicken is 165°F.
4. Remove chicken from pan and cut into slices. Spoon date mixture on top of chicken; top with cheese. Serve.

Ingredients

• 2 tablespoons canola oil, divided
• 4 large plum tomatoes, halved
• ½ teaspoon garlic/herb seasoning
• 2 ½ tablespoons Caesar dressing, divided
• 2 tablespoons Italian bread crumbs, divided
• 2 cups spinach blend salad greens

Prep

• Preheat oven to 425°F. Coat bottom of 9-inch-square baking dish with 1 tablespoon oil.
• Halve tomatoes lengthwise; remove seeds.

Steps

1. Place tomatoes, cut side up, in baking dish; sprinkle with herb seasoning.
2. Drizzle dressing over tomatoes; sprinkle with bread crumbs. Drizzle remaining 1 tablespoon oil over top. Bake 12-15 minutes or until tomatoes or tender and topping has browned.
3. Divide salad greens between four serving plates; top each salad with two tomato halves. Serve.