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1½ pounds boneless, skinless chicken breasts

½ cup chardonnay or other white wine

Juice of 1 lemon

4 cloves garlic, minced

1 pint cherry tomatoes, halved

1 tablespoon capers, drained

2 tablespoons balsamic vinegar

Kosher salt

1 tablespoon whole black peppercorns, lightly crushed

2 tablespoons coarsely chopped fresh rosemary

Heat the oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Lay each chicken breast on the cutting surface and slice across the center horizontally to create 2 thin halves. Place each half between sheets of plastic wrap and use a meat mallet, rolling pin, or heavy skillet to pound it into an even cutlet about ¼ inch thick. Set aside.

In a large bowl, whisk together the wine, lemon juice, and garlic. Add the chicken, turn it to coat, then set aside for 15 minutes.

Meanwhile, in a medium bowl, combine the tomatoes, capers, vinegar, and a pinch of salt. Transfer the mixture to the prepared baking sheet and roast for 15 minutes.

In a small bowl, mix together the crushed peppercorns, rosemary, and ½ teaspoon kosher salt.

Remove the chicken cutlets from the marinade and use paper towels to pat them mostly dry. Rub each with the peppercorn-rosemary mixture.

Remove the tomatoes from the oven, arrange the cutlets on top, then return the pan to the oven for 10 minutes, or until the chicken is cooked through (it should register 165°F on an instant-read thermometer).

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Chili-Stuffed Twice-Baked Potatoes

This one’s got it all. These twice-baked potatoes are packed to overflowing with cheese, ground beef, refried beans—an overall package that screams comfort. If you like it hot, add both tablespoons of the minced jalapeños. And maybe even a dash of hot sauce.

4 large russet potatoes

2 tablespoons olive oil

2 cloves garlic, minced

¼ teaspoon red pepper flakes

1 small yellow onion, diced

1 to 2 tablespoons minced jarred jalapeño pepper slices

1 pound lean ground beef

1 medium tomato, diced

16-ounce can refried beans

Salt and ground black pepper, to taste

1½ cups shredded cheddar cheese, divided

⅔ cup ricotta cheese

½ cup milk

½ cup sliced black olives (optional)

Heat the oven to 425°F.

Pierce each potato several times with a fork. Microwave on high for 10 to 12 minutes, or until cooked through (timing will vary by microwave). Allow the potatoes to cool slightly.

Meanwhile, in a medium saucepan over medium-high heat, combine the olive oil, garlic, red pepper flakes, onion, and jalapeños. Sauté until the onion just softens, about 4 minutes.

Add the ground beef and sauté until browned, about another 6 minutes.

Add the tomato and refried beans, then mix well and reduce the heat to low. Bring the mixture to a simmer, season with salt and pepper, then cover and set it aside.

Once the potatoes have cooled enough to handle, carefully cut each in half lengthwise. Use a spoon to scoop out the insides and place them in a large bowl. Leave about ¼ to ½ inch of potato flesh inside the skin. Arrange the potato skins on a baking sheet. Set aside.

To the bowl of potatoes, add 1 cup of the cheddar cheese, the ricotta, and milk. Mix well, then season with salt and pepper. Set aside.

Fill the potato skins to overflowing with the meat and bean mixture. Carefully spoon a bit of the potato and cheese mixture over the meat. You may have extra potato.

Sprinkle each with some of the remaining cheddar and the black olives, if using. Bake until the cheese melts, 12 to 15 minutes.

HOW LONG? 45 MINUTES (30 MINUTES ACTIVE)

HOW MUCH? 8 SERVINGS

DRINK UP!

To stand up to a potato like this, you need a seriously flavorful and refreshing drink. Bring on the frozen margaritas!

Lemon Mango Margarita

This same recipe is great with frozen raspberries or blueberries substituted for the mango. If you don’t have agave, honey works fine, too. Also consider adding a banana.

4 ounces tequila

2 ounces