Serves 8

8oz fresh sliced mushrooms

2 tbsp melted butter

6 boneless/skinless chicken breasts

½ cup flour

¾ cup Marsala wine

½ cup chicken broth (low sodium if you have it)

½ cup SCS Blueberry Yankee Rub

½ cup shredded mozzarella cheese

½ cup shredded parmesan cheese

2 chopped green onions

Preheat oven to 450 degrees.

Cook the mushrooms in 2 tbsp butter in  a large non-stick skillet over medium high heat. Stirring frequently. (3-5 minutes or until tender) Set these aside for later.

Cut each chicken breast in half lengthwise and pound flat to approx. 1/8 inch thickness.

Dredge chicken in the flour then cook chicken over medium heat in 2 tbsp butter for 3-4 on each side (until golden) using the same skillet you just cooked the mushrooms in (do this in batches to ensure even cooking).

Lightly grease a 13×9 baking dish and place all cooked chicken into the baking dish (it’s okay to overlap the chicken slightly during this step) and evenly distribute your cooked mushrooms over the top of the chicken. BE SURE to reserve the pan drippings!!

Add the Marsala Wine, the chicken broth and the SCS Blueberry Rub to the same skillet with all the drippings, bring to a boil then reduce heat and simmer uncovered for about 10 minutes(stir frequently). Pour sauce over chicken. Combine your cheeses and chopped green onions and sprinkle even over the chicken and mushrooms.

Bake uncovered at 450 degrees for about 13 minutes (until cheese is completely melted and starting to brown.

ENJOY!!!

Thank you Kim Spuck

Serves 4

Ingredients:

4 boneless/skinless Chicken Breasts

1 ½ cups roasted/shelled Pistachio’s

1/3-1/2 cups SCS Yankee Cherry Rub (or try any SCS Yankee flavor you’d like)

½ cup flour

2 eggs (or equivalent amount of egg substitute)

¼ cup melted butter (or you can us the liquid spray butter if you wish)

Preheat oven to 400 degrees.

Place nuts and rub into your food processor, grind until desired texture to use as coating on your chicken breasts.

Place the flour on a plate, beat the eggs in a bowl and place the nut and rub mixture onto a separate plate.

Dredge chicken breast in flour, dip into your egg wash, then roll into the nut/rub mixture to completely cover the breast.

Place the coated chicken on a cookie sheet. Melt your butter and drizzle a small amount on the top of each breast (or spray with a few pumps of the liquid butter spray).

Place into the 400 degree oven and bake for approximately 20 minutes.

YUM, YUM, YUM – SO GOOD, SO GOOD, SO GOOD!!

Thank you Kim Spuck