Ingredients

• 1 (5.7 oz) pouch quick-cooking, creamy chicken-flavored rice
• 2 cups water
• 1 tablespoon unsalted butter (or margarine)
• 1 lb boneless chicken cutlets
• 1 tablespoon canola oil
• 1 ½ teaspoons chipotle-roasted garlic seasoning
• ½ cup shredded Monterey Jack cheese
• ¼ cup sliced green onions
• ¼ cup cooked bacon pieces
• 3 tablespoons chipotle ranch dressing
• ½ cup french-fried onions

Steps

1. Prepare rice side dish following stovetop package instructions (using water and butter). While rice cooks, prepare chicken.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat chicken with oil and seasoning, then place in pan (wash hands); cook 3–4 minutes on each side until chicken is 165°F.
3. Stir cheese, green onions, and bacon into rice during last 2 minutes of cook time. Cover rice and let stand until ready to serve.
4. Remove pan with chicken from heat. Brush chicken with ranch dressing and cover; let stand 1–2 minutes for chicken to absorb flavor. Slice chicken and place over rice. Crush french-fried onions and sprinkle over chicken; serve.

Ingredients

• 1 (7-inch) Deli prepared pizza crust
• Butter-flavor cooking spray
• 2 tablespoons fudge dessert topping
• 3 squares ready-to-bake chocolate chip cookie dough [or 3 (1-inch) balls]
• 1 (3.5 oz) slice Bakery cheesecake

Steps

1. Preheat oven to 425°F. Coat crust with spray and spread with fudge topping. Place crust on baking sheet.
2. Flatten each cookie dough square and divide in half; place on crust. Dollop cheesecake between cookie dough.
3. Bake 8–10 minutes until cookie dough has browned and crust is golden. Let stand 5 minutes to cool. Slice and serve.