Sausage & Sun-Dried Tomato Pesto Pasta

Basil-y, garlicky, and cheesy, this Sausage & Sun-Dried Tomato Pesto Pasta is packed with flavor!  It’s a dinner that’s highly customizable, so be sure to check out the variation possibilities!

Feeding a group:

Follow the instructions as they are!

Not feeding a group:

If you’re only feeding one or two people, and the entirety of the dish will not be consumed on the first night, I recommend keeping the components separate.

Make the batch of pesto and store it in the refrigerator.  For each new day:

  • Make the pasta fresh
  • Stir in a serving of the pesto from the fridge
  • Add in the sausages, cheeses, and sun-dried tomatoes

This is because pesto and sun-dried tomatoes do not always reheat well without getting an oily consistency, and it’s a meal that overall tastes ideal when fresh!  (It’s best not to microwave this one.)

Can you use store-bought pesto?

Feel free to experiment!  You can adjust the add-ins to taste based on what variety you use.  This recipe uses the basic ingredients of my Nut-Free Pesto.

Other variations:

This meal is super versatile if you have any dietary restrictions!

  • Gluten-free?  Use gluten-free pasta.
  • Dairy-free?  Use vegan cheeses.
  • Vegetarian?  There are tons of veggie sausages out there!

Main Supplies Needed:

  • A Food Processor
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Large Pot
  • A Colander
  • 10 x 15 Baking Or Serving Dish (or equivalent)

Servings: 6

Ingredients:

PESTO

Equates to approx. 1 1/4 Cups if substituting store-bought

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

PASTA

  • 1 lb Penne, or pasta of choice

ADD-INS

  • 12 oz Spicy Italian Chicken Sausages, cooked and chopped
  • 1 Cup Sun-Dried Tomatoes, blotted to remove excess oil, and chopped/halved
  • 4 oz Crumbled Feta
  • 1/4 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Extra Sea Salt and Black Pepper, to taste
  • Optional – Red Pepper Flakes, to taste

Directions:

PESTO

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the 3/4 cup parmesan

Add sea salt and black pepper to taste

Set aside

PASTA

Cook the pasta according to the package instructions

Drain in a colander and set aside

SAUSAGES

While the pasta is cooking, cook the sausages according to the package instructions

Chop into small bite-sized pieces

Set aside

SUN-DRIED TOMATOES

Blot the tomatoes to remove the excess oil from the jar, and chop in half into bite-sized pieces

Set aside

ASSEMBLE

Add the pasta, sausage pieces, and sun-dried tomatoes into a 10 x 15 baking or serving dish (or equivalent)

Stir in scoops of the pesto until well-coated

Mix in the feta and the 1/4 cup parmesan 

Serve with extra sea salt, black pepper, and red pepper to taste

Enjoy!

3 Cheese Sausage Stuffed Mushrooms

Whether you’re in need of a fun dinner party appetizer or a flavorful light weeknight meal, these 3 Cheese Sausage Stuffed Mushrooms will bring the restaurant experience to your table!  My husband was inspired to create this recipe after sampling a variety of delicious stuffed mushrooms from local eateries and, luckily, his version is oh-so-easy to make at home!

The filling is crispy, cheesy, and herby, perfectly complimenting the mushrooms!

COOKING & STORAGE NOTE: If the mushrooms will not all be eaten the day of cooking, I highly recommend storing the stuffed, but uncooked, mushrooms sealed in the refrigerator.  The leftovers are much more delicious when they are baked fresh (rather than reheating the fully cooked version)!

Main Supplies Needed:

  • Paper Towels
  • A Cheese Grater
  • A Large Bowl
  • Knife + Cutting Board
  • A Baking Sheet
  • Aluminum Foil

Servings: 15 Mushrooms

Ingredients:

MUSHROOMS

  • 15 Large** Baby Bella Mushrooms, stems removed

FILLING

  • 1/4 Cup Shredded Asiago
  • 1/2 Cup Shredded Gruyere
  • 2 Tablespoons Finely Grated Parmesan
  • 1/2 Cup Panko Breadcrumbs
  • 4 Tsp Fresh Finely Chopped Tarragon
  • 2 Bilinski’s Mushroom Chicken Sausage Links, or equivalent, very finely chopped
  • 2 Tsp + 1 Tsp Extra Virgin Olive Oil, divided, plus extra for drizzling
  • 2 Garlic Cloves, crushed
  • Black Pepper, to taste
  • 1/2 Tsp Red Pepper Flakes

TO SERVE

  • Extra Fresh Tarragon & Finely Grated Parmesan, generous garnishes
  • Sea Salt, to taste

**While there is always a large variety of mushroom shapes and sizes, the starting weight of our batch of mushrooms before de-stemming was approximately 1.5 lbs.

Directions:

PREP

Preheat the oven to 400º

Wash, de-stem, and gently blot the mushrooms dry, setting them aside

Shred/grate the cheeses and place them into a large bowl

Add the breadcrumbs into the bowl

Chop the tarragon and add that into the bowl as well

CREATE THE FILLING

Stir together the cheeses, breadcrumbs, and tarragon

In a pan, heat the 2 tsp of olive oil over medium heat

Add the sausage bits and cook for 5 minutes

Add in the crushed garlic, and cook for one additional minute, stirring frequently

Let the sausage/garlic mixture cool

Stir the sausage/garlic mixture into the bowl with the cheeses, breadcrumbs, and tarragon

Then stir in the red pepper flakes along with a dash of black pepper

Stir in the 1 tsp of olive oil

STUFF THE MUSHROOMS

Line a baking sheet with aluminum foil and place the mushrooms on top

Drizzle each one with olive oil

Disperse the filling evenly inside the mushrooms, densely packing it into each one

Drizzle each one again with olive oil

BAKE

Bake for 18-20 minutes

When ready, they will be sizzling and the topping will have crisped

GARNISH & SERVE

Sprinkle each finished mushroom with a generous garnish of chopped fresh tarragon and finely grated parmesan

Serve warm

Add sea salt to taste if desired

Enjoy!


Have extra chicken sausages to use up?  They’re great in pasta with some of my Nut-Free Pesto!

Easy Cucumber Pitas

When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas!  The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!

This recipe is for one serving, but could easily be multiplied if you were making several at once.  You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!

Servings: 1

Ingredients:

GOAT CHEESE YOGURT SPREAD

  • 1 oz Goat Cheese
  • 3 Tbsp Nonfat Plain Greek Yogurt
  • 1.25 Tsp Fresh Dill, finely chopped 
  • 1/2 Tbsp Green Onion, finely chopped
  • 1/2 Tsp Fresh Lemon Juice
  • Sea Salt And Black Pepper, to taste

SERVING

  • A 3 oz Whole Wheat Pita, warmed and halved
  • Thinly Sliced Peeled Cucumber, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Goat Cheese | Greek Yogurt | Whole Wheat Pita

Directions:

Chop the dill and green onion and set aside

In a small bowl, mash together the goat cheese and greek yogurt with a spoon until creamy

Stir in the dill, green onion, and lemon juice

Mix in the sea salt and black pepper to taste

Spread the filling inside both sides of the pita

Place in a few cucumber slices to taste

Enjoy!

Ingredient recommendations linked!


Got more cucumbers to use?  Try my Greek Chickpea Salad or Easy Greek Pasta Salad!

Easy Italian Pasta Salad

Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic!  It works as a side or a light vegetarian lunch or dinner.  It’s herby, lemony, and cheesy, as well as very customizable if needed.

The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!

I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!

Main Supplies Needed:

  • A Large Pot
  • Knife & Cutting Board
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Colander
  • 10 x 15 Glass Baking Dish (or similar for serving, see Directions)

Servings: 6 Bowls, Or 12 Small Sides

Ingredients:

  • 1 lb Pasta Of Choice, rigatoni or equivalent size
  • 10 oz Cherry Tomatoes, halved
  • 1 Dry Pint Grape Tomatoes, halved 
  • 1/4 Cup Extra Virgin Olive Oil
  • Lemon Juice From 1 Large Lemon
  • 2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
  • Sea Salt And Black Pepper, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

Cook the pasta according to package instructions in a large pot

While the pasta is cooking, halve the tomatoes and set aside

Grate the cheese if it is not pre-grated

Drain the pasta in the colander, then let it cool slightly for a couple of minutes

Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)

Coat the pasta in the olive oil, stirring evenly

Stir in the halved tomatoes

Add in the lemon juice and mix in evenly

Mix in the basil, oregano, red pepper flakes, and garlic powder

Add the parmesan and evenly stir it all in

Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference

Serve immediately at room temperature, or store leftovers sealed in the refrigerator**

Include optional extra parmesan when serving

**Leftovers can be brought back to room temperature before serving

Enjoy!


Want more pasta salad?  Try my Easy Greek Pasta Salad!

Peppered Parmesan Fries

If you love cheese and potatoes, these crispy Peppered Parmesan Fries are for you!  They have just the right amount of kick from the red pepper flakes, and the garlic powder ties all of the flavors together.  The parmesan creates the ultimate crispy coating, and whether you’re in need of a side for burgers or a late night snack, I promise they will be devoured!

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet  

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Cup Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the grated cheese (if not pre-grated) and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, toss with the red pepper flakes, sea salt, and garlic powder

Toss again with the cheese until evenly covered

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!


Loved these fries?  Try my Rosemary Parmesan Fries!

Rosemary Parmesan Fries

Perfectly crispy and herby with a subtle hint of cheese and spice, these oven-baked Rosemary Parmesan Fries are the perfect side to have on hand for the summer burger season!  They’re also delicious all on their own when you’re in need of a flavorful savory snack.

I choose to go small-batch with these fries as they really do taste best when they’re fresh!  Of course if you’re serving more people, doubling the ingredient amounts is simple!  The given quantity fills up one standard large baking sheet.

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp + 1/2 Tsp Extra Virgin Olive Oil
  • 3 Tsp Fresh Rosemary, finely chopped
  • 1/4 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 2 Tbsp Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the fresh rosemary and grated cheese and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, add in the chopped rosemary, sea salt, and red pepper flakes

Stir until the herbs have evenly covered the potatoes

Add in the grated parmesan and stir again

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!


In need of a great thick-cut versatile fry? Try my Crispy Potato Wedges!

Baked Zucchini Beef Pasta

When it comes to quick and easy weeknight meals, baked pastas are crowd-pleasers!  This Baked Zucchini Beef Pasta is super simple to make and reheats flawlessly when it’s time for leftovers!

  • Vegetarian? No problem! The ground beef could easily be swapped with your favorite meat alternative!

  • Different pasta preferences? No biggie! I used penne, but any similarly shaped pasta will work great.

  • Looking for serving ideas? This dish is really tasty served with a bit of extra parmesan cheese on top and some garlic bread on the side!

Servings: Approx. 6

Ingredients:

TO COOK

  • 12 oz Pasta, penne or equivalent
  • 3 Small Zucchini, finely chopped
  • 1 lb Lean Ground Beef
  • 1 Tbsp + 1 Tsp Extra Virgin Olive Oil (+ enough to grease the pan)
  • Pinches Of Sea Salt And Black Pepper
  • 2 24 oz Jars Arrabiata Pasta Sauce
  • 10 Mozzarella Cheese Slices
  • 1/2 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Fresh Basil To Garnish
  • Extra Parmesan Cheese To Top
  • Optional – Garlic Bread On The Side!

Directions:

PREP

Very lightly grease a 9 x 13 pan with olive oil

COOK ZUCCHINI & BEEF

In a large wok or pot, add the zucchini and the 1 tbsp of olive oil, and cook on medium heat until well done (lightly browned and soft)

Mix in a pinch of salt and pepper

Remove the cooked zucchini from the wok/pot, and set aside

Add the other 1 tsp of olive oil to the wok/pot along with the ground beef

Cook the ground beef on medium heat, breaking it up as you go, until browned

Mix in a pinch of salt and pepper

Add the cooked zucchini into the cooked beef, along with 1/2 of the first jar of pasta sauce

Turn the heat off for the zucchini/beef mixture

PREPARE PASTA

Preheat the oven to 350º while you prepare the pasta

Cook the pasta according to package instructions

Drain the pasta, and add it into the zucchini/beef mixture, along with the rest of the first jar of pasta sauce

LAYER & BAKE

1 – Transfer 1/2 of the zucchini/beef/pasta mixture into the baking pan, until the bottom is covered

2 – Layer on 1/2 of the second jar of pasta sauce

3 – Add on 6 of the 10 mozzarella slices, spread evenly

4 – Add the other 1/2 of the zucchini/beef/pasta mixture

5 – Spread on 1/4 more of the second jar of pasta sauce (The final 1/4 can be saved for if leftovers get dry)

6 – Top with the other 4 slices of mozzarella along with the parmesan

Bake for 40-42 min – The cheese will be melted, and the exposed pastas on top will be a little bit firm and chewy.  If you prefer it more underdone, or a softer pasta texture, you can absolutely bake it for less time!  Start checking it at around 30 min.

SERVE

Serve and garnish with fresh basil, with extra parmesan available

Optional – Serve with bread or garlic bread on the side

Enjoy!

[Leftovers can be stored sealed/airtight in the baking pan in the refrigerator.]


Want more layered and baked meals?  Try my Baked Eggplant Parmesan!

Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]


Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Burrito Bowl Party Dip

The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack!  With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!

This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size.  It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.

(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time.  Otherwise, I would not recommend serving it as leftovers.  This one is definitely best consumed fresh!)

Servings: Approx. 6

Ingredients:

  • 4 Cups Prepared Brown Rice
  • Salt and Pepper
  • 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
  • 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
  • 1 lb Spicy Guacamole
  • 14 oz Pico De Gallo
  • 1/4 Cup Fresh Cilantro 

Directions:

Preheat the oven to 350º

Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan

Next, add the layer of beans

Add the layer of cheese

Warm the pan in the oven for about 20 minutes

When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro

Serve immediately with tortilla chips of choice

Enjoy!

Ingredient recommendations linked!


Love this type of shareable snack?  Check out my Greek Chickpea Salad!

Honey Mustard Chicken Sandwiches

Seasoned breaded chicken strips, honey mustard tang, and smokey gouda cheese; these Honey Mustard Chicken Sandwiches pack a huge flavor punch!  We recommend serving them up with a side of your favorite fries.

The baked chicken portion of the recipe can also be made on its own if you enjoy having chicken tenders on hand for snacking, salads, etc.  They’re very versatile!

My husband gets the credit for this one as it was his perfect solution for switching up burger night.  It’s definitely a crowd-pleaser! 

Servings: Approx. 4 Sandwiches 

Ingredients:

FOR THE CHICKEN

  • 1 lb Chicken Breasts
  • 1/2 Cup Flour (we used white whole wheat)
  • 2 Eggs
  • 1 1/2 Cups Panko Breadcrumbs
  • 1 Tbsp Tangy Garlic Spice Blend (linked, or equivalent)
  • 1 Tsp Onion Powder
  • 1 Tsp Black Pepper
  • 1/2 Tsp Salt

FOR THE HONEY MUSTARD SAUCE

  • 1/2 Cup Unsalted Butter
  • 3 1/2 Tbsp Coarse Ground Dijon Mustard
  • 5 Tbsp Honey
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Cayenne Pepper

TO SERVE, FOR EACH SANDWICH

  • A Brioche Bun
  • Lettuce
  • Dill Pickles
  • Red Onion Slices
  • A Smoked Gouda Slice

Directions:

PREP AND BAKE THE CHICKEN STRIPS

Preheat the oven to 425°

Cover a baking sheet with foil (to prevent sticking)

Spread the flour on a large plate, and beat the eggs together in a bowl

In another medium-sized bowl, mix the breadcrumbs, garlic spice blend, onion powder, salt, and pepper 

Slice the chicken breasts into 2-3” strips

Roll each chicken strip in the flour until coated, then dip into the eggs. Roll the egg-covered chicken in the breadcrumb mixture and place on the prepared baking sheet

Bake at 425° for 15-20 minutes – The breading should be browned and crispy when done

MAKE THE SAUCE

While the chicken is baking, prepare the honey mustard sauce

Melt the butter and whisk it together with the mustard, honey, and spices until the sauce is smooth

(Note that the sauce may thicken if left to stand. Briefly reheating it in the microwave will return it to a more liquid state)

ASSEMBLE SANDWICHES

When the chicken is ready, dunk each breaded strip in the sauce until fully coated 

For each sandwich, place chicken strips on a warm brioche bun and melt a slice of gouda over them. Top with lettuce, onions and pickles

Enjoy!