Ingredients

• 3 oz reduced-fat jalapeño cheddar cheese
• ¼ cup light soy sauce
• 1 tablespoon molasses
• 1 tablespoon garlic powder
• ¾ teaspoon pepper, divided
• Large zip-top bag
• 1 ½ lb boneless, skinless chicken breasts
• 2 (5-oz) packages fresh presliced onions (4 cups)
• 1 tablespoon canola oil
• ¼ teaspoon kosher salt
• ⅔ cup garlic pepper crispy onions
• ¼ cup Caesar dressing
• ¼ cup light honey mustard dressing

Prep

• Preheat oven to 425°F. Shred cheese (1 cup).

Steps

1. Combine soy sauce, molasses, garlic powder, and ½ teaspoon pepper; place mixture in bag and add chicken, turning to coat. Let stand 10 minutes (or overnight) to marinate.
2. Toss fresh onions with oil, salt, and remaining ¼ teaspoon pepper. Place onions in 13- x 9-inch baking dish; top with chicken. Bake 20–25 minutes and until chicken is 165°F.
3. Top chicken with crispy onions and cheese; bake 2–3 more minutes or until cheese melts.
4. Combine both dressings; microwave on HIGH 20–30 seconds or until hot. Drizzle sauce over chicken and serve.

Ingredients

• 1 bag fresh spinach (8–9 oz)
• 1 tablespoon unsalted butter
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Place spinach in microwave-safe bowl and cover; microwave on HIGH 2–3 minutes. Drain water from spinach, if necessary.
2. Stir in butter, salt, and pepper until butter melts. Serve.