• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. • Heat a drizzle of oil in a large pan over medium-high heat. Add half the shallot (you’ll use the rest later) and cook, stirring occasionally, until softened, 2-3 minutes. • Add half the spinach (you’ll use the rest later) and cook, stirring often, until just wilted, 1-2 minutes. Turn off heat. • Transfer to a medium bowl and immediately stir in Italian Cheese Blend and a pinch of salt and pepper. Wipe out pan.

• Reserve 1/2 tsp Italian Seasoning (you’ll use it in Step 5). Place 2 TBSP butter (4 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, 1 minute. • In a shallow dish, combine panko, melted butter, remaining Italian Seasoning, salt (we used 1/2 tsp; 1 tsp for 4 servings) and pepper. Wipe out bowl used for butter.

• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/4 inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with salt and pepper. • Leaving chicken on plastic wrap, position the pieces perpendicular to the edge of your work surface. Add spinach filling to the bottom third of each piece of chicken. Tightly roll up chicken over filling, removing the plastic wrap as you go.

• Brush stuffed chicken all over with sour cream (including the open ends). Working one piece at a time, press chicken into panko mixture to coat on all sides. • Place stuffed chicken on a lightly oiled baking sheet. Roast on top rack until cooked through, about 18 minutes. • Set oven to broil and roast until golden brown, 1-3 minutes more. TIP: Watch closely to avoid burning.

• Halve tomatoes lengthwise. Halve ciabatta lengthwise. Cut mozzarella into 1/2-inch cubes. • In a large bowl, toss together tomatoes, remaining shallot, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • Heat a drizzle of olive oil in pan used for spinach over medium heat. Stir in reserved Italian Seasoning, then immediately add ciabatta, cut sides down, to pan. Press down lightly and cook until cut sides are golden, 3-6 minutes. • Transfer to a cutting board; sprinkle with a pinch of salt and pepper. Halve diagonally.

• In bowl used for butter, whisk together demi-glace, half the garlic powder (all for 4 servings), and 2 tsp water (4 tsp for 4) until combined. • Microwave until warmed through, 30-45 seconds. Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.

• Reheat sauce in microwave for 15 seconds if needed. • To bowl with tomatoes, add Honey Dijon Dressing, mozzarella, and remaining spinach; toss to combine. Taste and season with salt and pepper if desired. • Divide stuffed chicken, salad, and ciabatta between plates. Top chicken with sauce and serve immediately. Chicken is fully cooked when internal temperature reaches 165°.