Warm Chicken Salad

Ingredients:

• 1 ½ Lb Boneless, skinless chicken breast

• 1 8 Oz. Package cream cheese

• ½ C Butter, softened

• ¼ tsp Salt

• ¼ tsp Freshly ground black pepper

• 1 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)

• Finely minced red bell pepper and red onion to garnish

(Suggested blends: Montréal Seasoning,Shepherd Herb Mix

Instructions:

1. Preheat the oven to 350°F.

2. Place the cream cheese, butter, salt, pepper and spices into a Cuisinart and blend until creamy. Set aside.

3. Cut the chicken breasts into ¾” chunks.

4. Set a pan on the stovetop over medium heat. Melt 1 Tb butter in the pan and add the chicken to quickly brown.

5. Remove the chicken from the heat and scoop it into an oven-proof baking dish. Spoon the cream cheese mixture into the baking dish and mix until the chicken is evenly coated.

6. Place a lid on the baking dish and bake for 1 hour.

7. To serve, add a bed of arugula or spinach to each plate, spoon some of the chicken on top and sprinkle on the chopped red onion and red pepper to finish.

*We recommend arugula or spinach because the warm chicken will wilt the greens and both of these choices wilt nicely.