Garlic Knot Chicken

4 (4 oz.) chicken breast cutlets

1¼ tsp. kosher salt, divided

¾ tsp. freshly ground black pepper, divided

2 Tbsp. olive oil

6 Tbsp. unsalted butter, cut into pieces, divided

6 large garlic cloves, finely chopped

2 Tbsp. roughly chopped fresh flat-leaf parsley, plus more for garnish

¼ cup shredded Parmesan cheese

Lemon wedges, for serving

Pat chicken dry with paper towel and season chicken all over with 1 teaspoon salt and ½ teaspoon pepper; set aside.

Heat oil and 2 tablespoons of the butter in a large skillet over medium-high. Add chicken in an even layer; cook, turning once halfway through, until browned and a thermometer inserted into thickest portion of chicken registers 165°F, 3 to 4 minutes per side. Remove chicken from skillet; set aside.

With skillet off the heat, add remaining 4 tablespoons butter and stir until melted, about 1 minute. Add garlic and stir until fragrant, about 30 seconds.

Return skillet to medium, and add chicken in an even layer with any accumulated juices. Add parsley and remaining ¼ teaspoon each salt and pepper; cook, turning chicken occasionally, until chicken is heated through, about 1 minute.

Remove from heat. Sprinkle evenly with Parmesan cheese and garnish with additional parsley. Serve immediately with lemon wedges.

Prep time: 10 minutes. Cook time: 15 minutes. Makes: 4 servings.

Mexican Monkey Bread

Cooking spray

2 Tbsp. butter, melted

1 (16. oz.) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters

1¼ cups shredded Cheddar cheese, divided

¾ cup jalapeno pepper slices, divided

¾ tsp. dried parley flakes, divided

¼ cup shredded mozzarella cheese

Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with cooking spray.

Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.

Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with ½ cup Cheddar cheese, ¼ cup jalapeno slices, and ¼ teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, jalapeno slices, and parsley flakes.

Mix remaining ¼ cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.

Bake in a preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Prep time: 10 minutes. Cook time: 40 minutes. Makes: 12 servings.