What You'll Need:
4 Granny Smith apples
1 cup of melted peanut butter
1 bag of dark chocolate chips
Slice 4 Granny Smith apples into quarter
slices. Melt 1 cup of peanut butter in 15
second intervals. Pour over apple slices.
Sprinkle chocolate chips over. Optional
caramel sauce.
A P P L E C H O C O L A T E
P E A N U T B U T T E R N A C H O S
What You'll Need:
1 pound skinless boneless chicken breast
salt and black pepper to taste
cayenne pepper to taste
6 tablespoons olive oil, divided
3 tablespoons cold water
16 ounces grated mozzarella cheese
8 ounces grated Monterey Jack cheese
2 cups prepared marinara sauce
1/2 cup Italian style bread crumbs
1 teaspoon parsley
2 tablespoons Parmesan
2 tablespoons mozzarella
2 tablespoons Monterey Jack cheese
C H I C K E N P A R M D I P
Preheat the oven to 450 degrees F (230 degrees C).Season chicken with salt, pepper, and cayenne.Heat 2
tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just
barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze.
Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the
chicken.Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack
cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add
chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.Combine salt, pepper,
16 ounces mozzarella cheese, and 8 ounces Monterey Jack cheese in a bowl. Mix with a spoon to evenly
distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.Combine
bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.Transfer chicken
mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons
mozzarella, and 2 tablespoons Monterey Jack cheese.Bake in the center of the preheated oven until
browned and bubbly, about 20 minutes.Let rest for 10 minutes. Garnish with parsley and serve with a spoon
or spreading knife over your choice of cracker/chip.