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Covering the sheet pan with parchment paper makes this tasty balsamic chicken and vegetable dish easy to cook and clean up too! Serves 4 Honey-Balsamic Marinade 4 boneless, skinless Smart Chicken® breasts ¼ cup balsamic vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 2 garlic cloves, minced ½ teaspoon dried oregano ½ teaspoon dried basil Salt and freshly ground black pepper, to taste Parsley, for serving To a one-gallon, sealable plastic bag, add balsamic vinegar, honey, Dijon, garlic, oregano, and basil. Season with salt and pepper. Add the chicken to the bag and submerge in marinade. Refrigerate for at least 30 minutes or overnight. Chicken & Vegetables 16 ounces baby red potatoes, quartered 2 cups cherry tomatoes 1 pound asparagus, trimmed 2 tablespoons fresh parsley, chopped 2 tablespoons olive oil Salt and freshly ground black pepper, to taste Preheat oven to 400ºF. Cover a baking sheet with parchment paper and coat with nonstick spray. Place potatoes and tomatoes in a single layer, drizzle with olive oil and season with salt and pepper. Remove chicken from the marinade and discard excess marinade. Place chicken around the vegetables in a single layer. Transfer sheet pan to the oven and roast until the chicken reaches an internal temperature of 165 ºF, about 30 minutes, adding the asparagus during the last 10 to 12 minutes of cooking. Garnish with parsley and serve immediately. This recipe brings together sweet chicken sausage, hearty beans, and flavorful aromatics like garlic and onion, for a delicious dish in just 30 minutes. Serves 4 to 6 1 tablespoon olive oil 1 package Smart Chicken® Organic Hot Smoked Sausage, sliced 1 medium onion, chopped 2 garlic cloves, minced ¼ cup chicken broth 1 (14.5-ounce) can diced tomatoes 1 tablespoon dried oregano 1 tablespoon dried parsley ½ teaspoon garlic powder ½ teaspoon paprika 1 (15-ounce) can cannellini beans, rinsed and drained 1 (16-ounce) package gnocchi 2 cups fresh spinach ½ cup freshly grated mozzarella cheese ¼ cup freshly grated Parmesan cheese Fresh parsley Preheat oven to 425ºF. In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add sausage and cook until browned on both sides. Add onion and sauté until translucent. Add garlic and stir for 30 seconds. Add broth to deglaze the pan, scraping all of the brown bits with a spoon. Add tomatoes, oregano, parsley, garlic powder, paprika, beans, gnocchi, and spinach, then salt and pepper to taste. Stir until thoroughly combined. Add mozzarella and Parmesan cheese. Transfer to the oven, uncovered, and cook for 20 to 25 minutes. Garnish with parsley to serve. Café Tecumseh 15