• Pre-heat oven to 450 degrees. Pat chicken dry with a paper towel. Remove bone and tenderloin (reserve for another use-makes stuffing under skin easier), but KEEP SKIN INTACT. Season chicken with salt and pepper; set aside.
• To a large sauté pan set on medium-high heat, add some of the olive oil. Add the spinach and sauté until wilted. Remove from heat and let cool. Note: You may have to do this in batches for 7-10 servings.
• When spinach has cooled squeeze out excess moisture and place in a bowl. Toss with the parmesan or feta cheese and season with salt and pepper to taste.
• Divide the spinach mixture into equal portions (depending on number of servings) and stuff under the skin of each chicken breast, being careful to level out the stuffing. Place chicken on a parchment-lined rimmed baking sheet. Rub breasts with additional olive oil, then bake for 25-30 minutes, until chicken is cooked through and the skin is golden brown.
• To serve, slice chicken crosswise at an angle to expose stuffing, fanning out when plating.

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm.

Notes

• Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
• To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
• The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
• Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
• When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
• Do not use half and half/single cream as that won't thicken the sauce enough.
• We recommend buying a block of parmesan cheese and grating it yourself. Store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces.

Storing tips

• Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
• We don't recommend freezing creamy sauces as they change textures to grainy when frozen.

• Pre-heat oven to 400 degrees.
• Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
• Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
• Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
• Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
• Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!

• Bring a large pot of water to a boil. Add the salt then the linguine and cook until just under al-dente.
• Meanwhile in another large pot, heat the olive oil and butter over medium heat. Add the garlic and shallots and cook until fragrant and soft but not browned, 3 to 5 minutes. Add the tomatoes and sauté for another minute.
• Add the bottled clam juice, plus any reserved clam juice, wine, and half of the parsley. Increase the heat to high, then simmer 2 minutes. Add clams.
• Add the pasta and the remaining parsley, Pull from the bottom of the pan, lifting to combine. Let the pasta soak up the sauce for a minute or two, then turn off the heat. Taste and correct for salt.