Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.
A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.