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I did it with chicken tenderloins which pound out to a nice size.
I was worried it would be too sagey but it was really nice. I froze the left over fried up chiken bit as I figured they'd reheat with the broiling of the cheese (I'll have to see how long they take to reheat, might heat them up on one side then flip and cheese them.
I did the tomato and spinach under the chicken and that was nice. I may do that same sort of thing for other grilled or sauteed pounded chicken (or other meat) as I kinda liked how that turned out.
The Orzo was nice, it was the first time I've made that.
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -