Chicken

1. Preheat the oven to 350⁰F (180⁰C). Lightly grease a medium baking dish.
2. Place the 4 chicken breasts between wax paper or plastic wrap and lightly tenderize with a meat mallet until they’re an even thickness. Don’t flatten them too much, or they can dry out while baking.
3. In a bowl, mix the 3 tbsp cream of mushroom soup powder with 2 to 3 tsp water until you’ve got a thick, smooth paste. It should spread easily but not drip off the chicken.
4. Stir the 1 tbsp melted butter, 1 tbsp chopped parsley, 1 tsp minced garlic, 1/2 tsp black pepper, and chopped thyme leaves from 2 sprigs into the paste.
5. Coat each chicken breast well with the mushroom herb mixture and place into the prepared baking dish.
6. Sprinkle the tops lightly with the 2 tbsp breadcrumbs for a bit of texture.
7. Bake at 350⁰F (180⁰C) for 35 to 40 minutes, until done to your liking.
8. Remove the dish from the oven and sprinkle the 3/4 cup of grated low-fat white cheddar cheese over the chicken.
9. Return to the oven for another 5 to 8 minutes until the cheese has melted.
10. Brush the hot chicken lightly with the 1 tbsp of chili paste and finish with the 1 tbsp lemon juice just before serving.

Gem squash

1. Fill the cooked gem squash halves with the 1 cup of creamed spinach, divided between the 4 halves.
2. Top with the 1/2 cup of grated white cheddar cheese.
3. Bake alongside the chicken at 350⁰F (180⁰C) for about 30 minutes, or until the squash is tender and the cheese is melted and bubbling around the edges. It may take less time if you pre-cook your gems.