Ingredients

• 4 oz fresh mozzarella cheese
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
• 1 lb boneless chicken cutlets
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• ¼ cup dry white wine
• 1 cup sliced fresh white mushrooms
• 1 bag fresh baby spinach (5–6 oz)

Steps

1. Slice cheese thinly. Drain tomatoes. Season both sides of chicken with salt and pepper (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes (do not flip) until golden. Flip chicken, then add wine, mushrooms, and spinach; cover and cook 4–5 minutes until chicken is 165°F.
3. Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.

Ingredients

• ½ cup roasted red peppers
• 3 fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 ½ teaspoons minced garlic
• 2 (15-19-oz) cans cannellini beans (drained; rinsed)
• ¼ cup white wine
• ½ teaspoon dried Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Prep

• Cut peppers into ¼-inch slices.
• Stack basil leaves and roll tightly; slice thinly into fine ribbons.

Steps

1. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8-10 minutes or until beans are thoroughly heated.
2. Stir in basil and reduce heat to low; cook 1-2 more minutes or until fragrant. Serve. (Makes 6 servings.)