Tuscan Chicken

Ingredients
Extra-virgin olive oil                                    1 tbsp
Boneless, skinless chicken breasts            4
Salt                                                             to taste
Freshly ground black pepper                     to taste                                               
Dried oregano                                            1 tsp                                                                                                     
Butter                                                         3 tbsps
Garlic, minced                                            3 cloves
Cherry tomatoes, halved                            200 gms
Baby spinach                                             a bunch
Heavy cream                                             100 ml
Freshly grated Parmesan                          2 tbsps
Lemon wedges                                          for serving

Directions:

•    In a skillet, over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes each side. Remove from skillet and set aside. 
•    In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until the spinach begins to wilt.
•    Stir in heavy cream and Parmesan and bring the mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced, about 3 minutes. Return the chicken to the skillet and cook until heated through, 5 to 7 minutes.
•    Serve with lemon wedges.

Apple Bread Pudding

Ingredients
Sour dough bread, cut into             450 gms
1" cubes        
Large eggs                                      3
Large egg yolks                              2
Light brown sugar, divided              ½ cup, plus ¼ cup
Heavy cream                                  2oo ml
Whole milk                                      200 ml
Vanilla extract                                 1 tbsp

Ground cinnamon                           1 tsp
Salt, divided                                    1/2 tsp, plus 1/8 tsp
                
Unsalted butter, plus                       3 tbsps
more for dish        
Apples, peeled, cored,                    3 medium
cut into 3/4" cubes        
Dark raisins                                     1/2 cup
Natural brown sugar                        2 tbsps
(optional) 

Directions:

•    Preheat oven to 200°C. Spread bread in a single layer between 2 rimmed baking sheets. Bake until dry but not crunchy, about 20 minutes. Let cool. Increase oven temperature to 325°C.
•    Meanwhile, in a large bowl, whisk eggs and egg yolks until combined. Whisk in 1/2 cup light brown sugar until no lumps remain. Add cream, milk, vanilla, cinnamon, and 1/2 tsp salt and whisk until combined.
•    Add baked bread and toss to combine. Cover bowl and let sit for 30 minutes.
•    While the bread soaks, melt butter in a large skillet over medium heat. Add apples and sprinkle with remaining 1/4 cup brown sugar. Cook, stirring occasionally, until apples are just starting to get tender, 7 to 8 minutes. Increase heat to medium-high and continue to cook, stirring frequently, until apples are golden brown and tender, 4 to 5 minutes more. Remove from heat and stir in raisins and remaining 1/8 tsp salt.
•    Butter a 13x9 inch baking dish. Add half of the custardy bread to the prepared dish and scatter with half of the apple mixture. Spread remaining custardy bread on top and top with remaining apple mixture, pressing apples down into the top bread layer. Sprinkle with natural brown sugar (if using).
•    Loosely cover pan with foil and bake for 30 minutes. Uncover after that and continue to bake until crisp and golden brown on top, 15 to 20 minutes more. Let cool at least 30 minutes before serving.

Bread pudding can be made 2 days ahead. Tightly cover and refrigerate. Bread pudding can be assembled, unbaked, 1 day ahead. Tightly cover and refrigerate.