Pressure Cooker 4 Minute Chicken Tacos

• 1 cup water
• 1 cup chunky salsa
• 1 - 1.25 oz. packet reduced sodium taco seasoning
• 2 large boneless, skinless chicken breasts
• 1 - 14.5 oz can black beans, drained and rinsed

Combine water, salsa and taco seasoning in the pressure cooker and stir to mix.  Place chicken breasts into the pressure cooker.  Cover and lock the lid in place.  Select High Pressure and 4 minutes cook time.  When the timer beeps, turn off the pressure cooker and use the quick pressure release.  Remove the chicken and cut it into bite size pieces.  Put the diced chicken back into the pressure cooker and add the beans.  Select the saute button and cook stirring continuously until most of the liquid evaporates and beans are warmed through.

Taco Toppings:

• Shredded lettuce
• Shredded cheese
• Sliced black olives
• Slice pickled jalapenos
• Guacamole
• Sour Cream

I timed making these from beginning prep work, through cooking, to food on the plate.  It took 28 minutes to prepare. Easy and Yummy!

Christmas Eve Feast 2015

Baked Camembert with Artichokes and Sun-dried Tomatoes

• 1 puff pastry sheet, thawed
• 8 oz. wheel of Camembert cheese (or brie)
• 1/2 cup chopped artichoke hearts
• 1/2 cup chopped sun-dried tomatoes
• olive oil
• freshly ground black pepper
• 1 egg whisked with 1 tbsp. water

Preheat oven to 350F.

Roll out the puff pastry on a work surface.  Cut the cheese wheel in half width-wise and place in the center of the puff pastry.  Top the cheese with the artichokes and sun-dried tomatoes and place the other half of the cheese on top, cut side down.  Fold the puff pastry over the cheese wheel, making a decoration if you want, and brush with the egg wash.

Bake on a sprayed baking sheet for 30 minutes.

Enjoy with crackers.

Alaskan Red King Crab Legs

Preheat oven to 350F.

Arrange crab legs in a shallow baking pan.  Add hot water to fill the pan to 1/8 inch deep.  Cover with foil and bake until just heated through, 7 - 10 minutes.

Serve with melted butter.

Garlic and Herb Smashed Fingerling Potatoes

• 24 oz. fingerling potatoes
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh sage, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 1 tbsp. chopped garlic
• 3 tbsp. olive oil, plus more for drizzling
• Salt and freshly ground black pepper

Preheat oven to 450F.

In a small bowl combine the fresh herbs and olive oil, set aside.

In a pot of boiling water, boil the potatoes until tender, 15 - 20 minutes.   Drain well.  Place the potatoes in a baking dish drizzled with olive oil.  Using a fork, carefully smash each potato until flattened but still in one piece.  Brush each potato with the olive oil, herb mix and season with salt and freshly ground pepper.

Bake for 18 - 20 minutes until golden brown and crisp.

Christmas Brussel Sprouts

• 1 1/2 lbs. brussel sprouts, trimmed and cut in half lengthwise
• 8 slices bacon, cooked, cooled and chopped
• 2 tsp. olive oil
• 3 tsp. butter, divided
• 1 shallot, minced
• 4 cloves garlic, minced
• 1/2 cup reduced sodium chicken broth
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Heat the olive oil and 1 tsp. butter in a large saute pan over medium heat.  Add the shallot and garlic and cook until fragrant, about 2 minutes.  Add the brussel sprouts and continue to cook, stirring frequently, 3 minutes.

Add the broth, salt and pepper.  Stir to combine.  Cover and cook until sprouts are tender, about 15 minutes.

Stir in remaining 2 tsp. butter and the bacon.  Continue to cook until butter is melted and bacon is warmed.  

Enjoy!  Merry Christmas!!

Christmas Eve Chicken Tortilla-less Soup

• olive oil
• 2 lbs. boneless skinless chicken breast fillets, diced
• salt and freshly ground pepper
• 2 tsp. chili powder
• 2 tsp. cumin
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 - 14 oz. can crushed tomatoes
• 1 - 48 oz. container reduced sodium chicken broth

Drizzle a pot with olive oil. Add the chicken, seasoning with salt and freshly ground pepper, and cook 5 minutes, stirring often.  Add the chili powder and cumin and continue to cook 1 minute, continuously stirring, to coat the chicken evenly with the spices. 

Add the garlic, onion, and bell peppers, and cook until the veggies start to get soft, about 3 minutes.  Add the tomatoes and broth and bring to a boil.  Reduce heat and simmer for 30 minutes.

Enjoy!

Chicken and Vegetable Soup

• 1 rotisserie chicken, meat removed and shredded
• 8 cups low sodium chicken broth
• 2 tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 leek, white and light green part only, sliced into half moons
• 1 tbsp. chopped garlic
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 large carrots, peeled, quartered lengthwise and chopped 
• 2 celery stalks, chopped
• 1 - 14.5 oz. can petite diced tomatoes, drained
• 3 tbsp. minced fresh parsley
• 3 fresh thyme sprigs
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

In a large stock pot, heat the olive oil over medium heat.  Add the onion, garlic and leek and cook until tender, about 5 minutes.   Add the chicken, the rest of the vegetables, the thyme, parsley and bay leaves and pour the broth over the top.   Bring the soup to a boil and then reduce the heat and let simmer 60 minutes.  Season, to taste, with salt and pepper.  Remove the bay leaves and thyme sprigs before serving.

Enjoy!

 

Crock Pot Chicken Salsa Verde

• 2.5 lbs. boneless skinless chicken breasts (about 5 breasts)
• 1 - 16 oz. jar Salsa Verde
• 1 cup reduced sodium chicken broth
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. salt
• 2 medium green bell peppers, chopped
• 1 large yellow onion, thinly sliced
• 1 jalapeno, seeded and minced
• 1 tbsp. chopped garlic
• juice of 1 lime

Combine all ingredients in a Crock Pot.  Stir to combine, making sure the sauce is covering the chicken breasts.  Cover and cook on low for 7 hours.

Remove the chicken and using a fork, shred the chicken.   Return the chicken back to the Crock Pot and mix everything together.

Keep on warm until ready to serve.  Serve as tacos, burritos, taco bowls, etc...  Enjoy!

Suggested topping:

• Shredded Lettuce
• Grated Cheese
• Sour Cream
• Salsa
• Sliced Avocado
• Sliced Black Olives
• Sliced Pickled Jalapenos

Our Thanksgiving Feast 2015

Roasted Turkey Breast

• 1 - 3 lb. turkey breast
• 1 tbsp. minced garlic
• 2 tsp. dried ground mustard
• 2 tsp. salt
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh sage
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 cup dry white wine

In a small bowl, mix together the garlic, mustard, salt, herbs, oil and lemon juice.  Place the turkey on the rack inside a roasting pan.  Evenly coat the turkey with the mixture, using your hands to massage it in.  Pour the wine in the bottom of the pan and roast the turkey skin side up for 2 hours.  

Remove it from the oven, cover with foil and let rest 10-15 minutes.

Enjoy!

Slow Cooker Creamed Corn

• 2 - 1 lb. bags frozen corn
• 1 cup reduced fat milk
• 1 - 8 oz. package reduced fat cream cheese, cubed
• 1/2 cup butter, cubed

Combine the corn and milk in a slow cooker.  Drop the cubes of cream cheese and butter on top.  Cook covered on high for 2 hours, stirring every 30 minutes to mix everything together as it cooks.

Enjoy!

Green Beans Vinaigrette

• 1 - 12 oz. package washed and trimmed green beans
• 1 tbsp. olive oil
• 1 1/2 tsp. white wine vinegar
• 1/2 tsp. dijon mustard
• 1/2 tsp. salt

In a small bowl combine the oil vinegar, mustard and salt.

Using a steamer basket in a pan, bring about an inch of water to a bowl.  Add the green beans to the basket, cover the pan, and let the beans steam for 8 minutes.  Remove the beans from the pan and gently toss with the vinaigrette using tongs.

Enjoy!

Garlic Mashed Cauliflower

• 1 medium head of cauliflower, cut into florets
• 2  tbsp. reduced fat cream cheese
• 3 tbsp. light butter
• 1/3 cup grated parmesan cheese
• 1/2 tsp. salt
• freshly ground black pepper

Get water boiling in a pot.  Drop cauliflower into boiling water and cook for 6 minutes.  Drain and pat dry with paper towels.  Do not let the cauliflower cool.

In a food processor, puree the hot cauliflower with the cream cheese, butter, parmesan and salt and season with freshly ground black pepper. Transfer to a sauce pan and keep warm, covered, on low.

Enjoy!

Hot Green Chile Queso Dip

• 1 tbsp. butter
• 1 yellow onion, chopped
• 1 - 15 oz. can green chile enchilada sauce
• 1 - 7 oz. can mild diced green chiles
• 1 - 7 oz. can hot diced green chiles
• 1 - 32 oz. package Velveeta cheese, cut into chunks

Set a large sauce pan over medium heat and add the butter.  Once melted, add the onion and cook until starting to soften, 3 minutes.  Add the green chiles and cook for a minute. Add the cheese, dropping a few chunks at a time, until melted.  Add the enchilada sauce and mix well.  Transfer to a small crock pot to keep warm.  Serve with tortilla chips.

Enjoy!

Southwestern Slow Cooker Chicken

• 1 - 14.5 oz. can petite diced tomatoes with green chiles
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can reduced sodium chicken broth
• 8 oz. frozen corn
• 1 small red onion, chopped
• 1/4 cup minced fresh cilantro
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• 1 1/2 lbs. boneless, skinless chicken breast
• salt

Spray your slow cooker with spray.  Combine the first 10 ingredients and stir to mix well.  Season the chicken with salt and lay on top of the rest of the ingredients.  Cover and cook on low for 8 hours.

Take the chicken out and shred it using two forks.  Put shredded chicken back into slow cooker and mix well.

Serve with your favorite toppings such as cheese, sour cream, jalapenos, black olives, avocado. 

Enjoy!

Grilled Cheddar Ranch Burgers with Grilled Vegetable Foil Packets

For the Burgers:

• 1 lb. 93% lean ground beef
• 1 cut reduced fat shredded cheddar cheese
• 1 - 1 oz. package Hidden Valley Ranch dressing mix

Combine all ingredients together in a bowl and mix well with your hands.  Divide into 4 equal parts and form into patties.  Chill in the refrigerator until ready to grill.

For the Vegetable Foil Packets:

• Zucchini, chopped
• Yellow Squash, chopped
• Red Bell Pepper, chopped
• Yellow Onion, chopped
• Mushrooms, sliced
• Seasonings, to taste
• Butter
• Olive Oil

Mix together a selection of your favorite veggies.  Lay out a heavy piece of foil and pour the veggies out in the center of the foil.  Season with your favorite seasonings (I use salt & pepper, onion powder, garlic powder and a pinch of cayenne) and sprinkle with olive oil and a few dabs of  butter. Fold the foil over the top of the veggies, closing it up to make a packet.  Cook on the grill for 10-15 minutes until everything is cooked to your liking.

Enjoy!

Housewarming Party Spread

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
•  1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 7 slices bacon, cooked well and crumbled, divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the eggs in half, lengthwise.  Remove the yolks, putting them into a bowl.  Place the whites on a serving platter.

Mash the egg yolks with a fork.  Add the mayo and mustard and mix well until it is a smooth texture.

Mix in the jalapenos and 6 slices of the bacon.   Spoon the mixture into the egg whites, sprinkle with Paprika and crumble the remaining one slice of bacon over the top.

Enjoy!

Roasted Red Pepper Hummus

• 2 - 15 oz. cans garbanzo beans, drained
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup tahini
• 2 tbsp. chopped garlic
• 2 tsp. Sriracha
• 2 roasted red bell peppers
• Salt & freshly ground black pepper
• Olive oil

Put the garbanzos, lemon juice, tahini, garlic, sriracha and roasted peppers into a food processor.  Process until the mixture is coarsely pureed.  Taste and season with salt and pepper.  Drizzle with olive oil and continue to process until it is the consistency you desire.

Serve with fresh vegetables, chips and crackers.

Beau Monde Dip

• 2/3 cup light mayonnaise
• 2/3 cup light sour cream
• 1 tbsp. chopped green onion
• 1 tbsp. minced fresh parsley
• 1/2 tsp. Beau Monde seasoning
• 1/2 tsp. dried dill weed

Mix all ingredients in a bowl.  Cover and chill until ready to serve.
 
Guacamole Stuffed Mushrooms with Pancetta

• 1 - 24 oz. package baby bella mushrooms, stems removed
• 1 - 4 oz. package chopped Pancetta
• 1 - 8 oz. package guacamole (or make your own!)
• Olive oil
• Salt

Preheat oven to 425F.

Place cleaned and dried mushrooms, gill side up, on a baking sheet.  Brush each with olive oil and lightly sprinkle with salt.  Bake for 5 minutes.

Meanwhile, cook the pancetta in a saute pan until crispy, about 5 minutes.

Let the mushrooms cool and move them onto a dry surface, patting the liquid out of the center of each with a paper towel.

Fill each mushroom cap with about a tbsp. of guacamole and sprinkle with pancetta.

Mini Italian Meatballs 

For the meatballs:

• 1 - 20 oz. package lean ground turkey
• 1/4 cup Italian seasoned bread crumbs 
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 egg, beaten
• 1 tbsp. chopped garlic
• 1 tsp. salt
• Freshly ground black pepper

For the sauce:

• 1 - 28 oz. can crushed tomatoes
• 1 tbsp. chopped garlic
• 1 bay leaf
• 1/2 tsp. salt
• 1 tsp. dried oregano
• 1/4 cup fresh minced basil

 Spray a crockpot with cooking spray and add all the sauce ingredients.  Mix well.

Combine all the meatball ingredients except for the basil in a bowl and mix well using your hands.  Form small meatballs with your hands and drop them into the sauce.

Cover and cook on low for 6 hours.  When they are done, stir in the fresh basil and serve.

Cucumber Cups with Smoked Salmon

• 1 large English cucumber
• Whipped cream cheese
• Smoke Salmon
• Green onions, white and light green parts, minced

Wash the cucumber and peel stripes using a vegetable peeler.  Cut into 1/2 inch rounds.  Using a melon baller, remove the flesh from the inside of the cucumber round.

Spoon about 1 tbsp. of whipped cream cheese into each round, sprinkle with a few minced green onions and top with a small slice of smoked salmon.

Crock Pot Chicken Supper

• Garlic infused olive oil
• Salt & freshly ground black pepper
• 4 boneless, skinless chicken breasts
• 1 1/2 tsp. dried basil
• 1/2 tsp. garlic powder
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 - 15 oz. can cannellini beans, rinsed and drained
• 1 - 14.5 oz. can petite diced tomatoes with basil, garlic and oregano, undrained

Drizzle the inside of the crock pot with olive oil.  Lay the chicken breasts out and season with salt and freshly ground black pepper.  Sprinkle the basil and garlic powder over the top.  Add the onion and bell pepper and top with the beans.  Pour the tomatoes with their juices over the top.  Cover and cook on high for 4 hours.

Enjoy!

Sausage and Gruyere Baked Frittata

• Olive Oil, to drizzle pan
• Butter, to grease pie plate
• 1/2 medium yellow onion, chopped
• 1/2 lb. sweet Italian chicken sausage, casings removed
•  8 large eggs
• 1/3 cup reduced fat milk
• 1 tsp. salt
• Freshly ground black pepper
• 1 red bell pepper, chopped
• 1 1/2 cups grated Gruyere cheese
• 1/4 cup chopped fresh parsley

Preheat oven to 425F.  Butter a 8 inch pie plate.

Drizzle a saute pan with olive oil and heat over medium.  Add the onion and cook until translucent, about 3 minutes.  Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 5 minutes. Set aside to cool.

In a large bowl, whisk together the eggs, milk and salt and season with black pepper.  Add the red bell pepper, parsley and 1 cup of the Gruyere. 

Sprinkle the onion, sausage mixture into the pie plate, spreading it out evenly.  Pour the egg mixture over the top and sprinkle the remaining 1/2 cup of Gruyere over the top.

Bake for 25 minutes.  Let cool for a few minutes and cut into wedges.

Enjoy!

Simple Grilled Burgers

• 1 lb. ground beef
• 1/2 cup shredded colby jack cheese
• 1/4 cup chopped yellow onion
• 1 1/2 tsp. ketchup
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 2 tsp. chopped garlic

Using your hands, mix all ingredients thoroughly.  Divide into four equal balls and make into patties.

Grill to your liking and serve with desired toppings.

Easy and Delish!

Crock Pot Mexican Chicken

• 2 lbs. boneless skinless chicken breasts
• 1 - 14.5 oz. can Mexican style stewed tomatoes
• 1 - 10 oz. can Rotel tomatoes
• 1 - 7 oz. can Diced green chiles, drained
• 1 - 1.25 oz. packet taco seasoning
• 2 medium green bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• Olive oil
• Salt & freshly ground black pepper.

Drizzle the inside of your crock pot with olive oil.  Add the onion and bell pepper and stir with your hands to mix with the oil.  Season with salt & freshly ground black pepper.  Pour the Mexican stewed tomatoes with their juice over the veggies. 

Pour the taco seasoning into a bowl and dredge each chicken breast in it to cover completely.  Lay the chicken on top of the veggie, tomato mixture and sprinkle any remaining taco seasoning over the top.  Pour the Rotel with juices over the top and pour the green chiles on top.

Cover and cook on low for 8 hours.

Use two forks to shred the chicken inside the crock and mix well.

Enjoy!

Chicken Enchilada Stuffed Zucchini

• 1 tsp. olive oil
• 1 1/2  cups prepared enchilada sauce
• 4 medium zucchini
• 1/2 cup chopped green onions (white and light green parts only)
• 1 small green bell pepper, chopped
• 1 tbsp. chopped garlic
• 1/4 cup minced parsley
• 8 oz. cooked and chopped chicken breast
• 1 tsp. cumin
• 1/2 tsp. dried oregano
• 1 tsp. chili powder
• 3 tbsp. water
• 1 tbsp. tomato paste
• salt & freshly ground black pepper
• 1 cup shredded reduced fat cheese

Bring a pot of water to a boil and preheat oven to 400F.

Slice the zucchini in half lengthwise and scoop out the flesh.  Drop the zucchini halves into boiling water for one minute.  Remove and set aside.  Chop the scooped zucchini flesh and set aside.

Heat a large saute pan over medium heat.  Heat the olive oil and add the green onion, bell pepper and garlic.  Cook for about 2 minutes.  Add the chopped zucchini flesh and parsley, season with salt and freshly ground black pepper and cook for 4 minutes.  Add the cumin, oregano, chili powder, water and tomato paste and mix well.  Add in the chicken, stir to combine and cook 3 minutes.

Pour 1/2 cup of enchilada sauce in the bottom of a 9 x 13 glass baking dish sprayed with cooking spray. Lay zucchini halves out, flesh side up.  Lightly season each zucchini half with salt.  Spoon about a third of a cup of the chicken mixture into each zucchini half.  Top each with 1 1/2 tbsp. of enchilada sauce and 2 tbsp. of shredded cheese.

Cover dish with foil and bake for 35 minutes.

Serve with salsa and sour cream if desired.  Enjoy!

Ground Beef Chili

2 1/2 pounds ground beef
1 medium yellow onion, chopped

1 medium red onion, chopped

1 serrano chile pepper, minced
6 cloves garlic, chopped
1/3 cup chili powder
2 teaspoons ground cumin

2 teaspoons Italian seasoning
1 - 28 oz. can petite diced tomatoes with juice

2 - 4 oz. cans diced green chile peppers

1 - 15 oz. can  tomato sauce
1  bottle Corona light
3 tablespoons brown sugar
1 teaspoon Cholula hot pepper sauce

2 teaspoons salt
1 teaspoon ground black pepper 

 

Place the ground beef, onions, serrano pepper and garlic in a large pan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin, Italian seasoning, salt and pepper and sprinkle over the beef mixture.

 

Pour in the tomatoes, green chilies, tomato sauce and beer. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar and hot pepper. 

 

Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking. 

 

Serve with sour cream and shredded cheese.

 

Enjoy! 

 

 

 

 

Crock Pot Chicken Cacciatore

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• 4 – 5 boneless skinless chicken breasts (about 2 lbs)
• 2 tbsp. garlic infused olive oil
• 1 - 28 oz. can crushed tomatoes
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow onion, chopped
• 1 tsp dried oregano 
• ½ tsp. garlic powder
• ½ tsp. dried basil
• 1 bay leaf
• salt and freshly ground black pepper

Season chicken with salt and pepper and place into a sprayed crockpot. Drizzle chicken with the oil and pour the tomatoes over the top.  Add the spices and season lightly with salt and pepper.  Top with onions and peppers and carefully stir to combine.  Cover and cook on low for 8 hours.  For the last hour of cooking remove the lid from the crockpot to help thicken up the sauce.

Enjoy!

Bacon, Egg & Cheese Breakfast Cups

• 10 eggs
• 5 oz. low fat milk
• 5 slices bacon, cooked, cooled and crumbled
• 1/4 of a yellow onion, finely chopped
• 1/2 cup shredded cheddar jack cheese
• salt and freshly ground black pepper

Preheat oven to  375F.

Coat a 12 cup muffin pan with cooking spray.

Sprinkle each cup with crumbled bacon, chopped onion and shredded cheese.

In a bowl, whisk together the eggs and milk until smooth.  Season with salt and pepper.  Pour the egg mixture into each cup, filling each about 2/3 full.

Bake for 20 minutes, or until set.  Let cool on a wire rack.

Enjoy!!

Parmesan Chicken Caesar Salad

For the chicken:

• 4 thinly cut chicken breast fillets
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 tbsp. freshly minced parsley
• 1 tsp. chopped garlic
• Salt and freshly ground black pepper

For the salad:

• 2 heads romaine lettuce
• 1/4 cup shaved Parmesan cheese 
• Fresh ground black pepper
• Girard's Light Caesar Dressing (or your favorite)

Preheat oven to 400F.

Put the mayonnaise into one bowl and combine the grated Parmesan, parsley and chopped garlic into another bowl.   Dredge the chicken into the mayonnaise and season with salt and pepper.  Next, dredge the mayonnaise covered chicken into the Parmesan mixture and place onto a sprayed baking pan.  Bake for 20 minutes.  Set aside and let rest.

Meanwhile, wash, dry and chop the romaine.  Dress the lettuce with as much dressing as you like and sprinkle with freshly ground black pepper.

Once the chicken is cooled, slice it into thin strips.

Divide the dressed lettuce onto 4 plates.  Divide the chicken evenly onto the lettuce and sprinkle with shaved Parmesan.

ENJOY!