Directions

1.  Cut French bread in half lengthwise and then cut into 3 equal pieces
2. Open bread and add 1oz of basil pesto sauce and spread on the bread
3.  Add 4oz of rotisserie chicken
4. Add 2oz of Marinara sauce on top of the rotisserie chicken
5. Add 1oz of shredded parmesan cheese
6. Add 2oz of shredded mozzarella cheese
7. Close bread and wrap in aluminum foil
8. Repeat 2 more times, then bake in the oven at 350 degrees for 12 minutes
9. Brush the tops of the baguettes with Member’s Mark Extra virgin Olive Oil, parmesan cheese and fresh herbs (optional)
10. Serve with extra Member’s Mark Marinara for dipping

Directions

1. Take 3 ounces of shredded rotisserie chicken and place on the bottom of 1 flour tortillas (open)
2. Add 2oz of avocado salsa, 4 pickled jalapeños and 1oz of Mexican style 4 cheese blend, roll up and set aside
3. Repeat 5 more times and place in a baking dish snug so they don’t open up
4. Add remaining avocado salsa and shredded cheese blend
5. Bake in the oven at 375 degrees for 10 minutes or until cheese is fully melted
6. Have fun with garnishes such as fresh avocado, radish, jalapeno, red onion an more!

Directions

1. Add olive oil In a sauté pan on medium high heat
2. After 1 minute add the cubed rotisserie chicken, then the chopped garlic, then add the heavy cream
3. Cook the heavy cream until it starts to bubble
4. Add the basil pesto and mix well with the cream
5. Steam 1 bag of the Broccoli florets
6. Once incorporated well, add the cooked penne pasta and half of the bag of steamed broccoli and toss together until all ingredients at hot (180 degrees)
7. Remove and place in a bowl or on a plate and finish with the parmesan cheese and fresh ground black pepper

Wine pairing to consider: Member’s Mark SB