Cut 1/2 lb. R Everyday boneless, skinless chicken breasts into bite-size pieces. Saute in a few tbsp. Sunnyside Farms Butter in a large nonstick skillet over medium-high heat to brown. Stir in 1 (8-oz.) container sliced baby bella mushrooms and 1 cup each: diced tomatoes on the vine and zucchini; cook until vegetables are soft. Season to taste with garlic salt and pepper. Spoon mixture into four cooked russet potatoes and serve with shredded Raley’s Cheddar Cheese, Sunnyside Farms Sour Cream and snipped green onions. Coat 4 R Everyday boneless, skinless chicken breasts with Raley’s Ranch Dressing. Roll in crushed Kettle Multi-Grain Tortilla Chips and place on a baking sheet. Bake at 400°F for 30 minutes or until chicken is cooked through. Top with Santa Barbara Salsa and avocado slices and serve with a Raley’s or Fresh Express salad.
R Everyday boneless, skinless chicken breasts, Sunnyside Farms Butter, 8 oz. container sliced baby bella mushrooms, 1 cup diced tomatoes on the vine, 1 cup diced zucchini, garlic salt, pepper, 4 russet potatoes, Raley's shredded Cheddar Cheese, Sunnyside Farms Sour Cream, green onions
