0 Muffaletta Chicken

Muffaletta Chicken

chicken breasts (1 per person)

sliced deli ham

sliced salami

sliced pepperoni

olive tapenade

sliced provolone

Pepper to taste each side of chicken breasts (but please do not salt!  You will regret it.  I'm just sayin'.) Pan-sear the chicken breasts in olive oil so that they get a nice color on both sides and are about cooked through.  Layer on ham, salami then pepperoni slices on each piece of chicken, and bake for 10 minutes at 350.  Layer on olive tapenade and then the sliced provolone, and bake another 5-7 minutes until all melted.

Pan-Roasted Asparagus

1 lb fresh asparagus spears, rinsed and trimmed

1-2 Tbs olive oil

1 shallot, minced

salt and pepper to taste

red pepper flakes to taste

1/2 cup Parmesan cheese

In a hot pan add olive oil, asparagus, shallots, red pepper, salt and pepper to taste.  Cover and cook on high heat for 8-10 minutes, or until tender, but not overcooked.  Shake pan every few minutes to toss, or use tongs to lightly turn.  To serve, sprinkle on Parmesan cheese.