Parmasean Chicken/Eggplant

A great breading for chicken or eggplant parmasean.

Boneless Skinless Chicken breasts/Eggplant
1/2 cup seasoned bread crumbs
1/4 cup parmasean cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil

Combine dry ingredients. In another bowl, beat the egg. Dip the chicken into the egg and drudge in crumb mix. In a large skillet, brown on each side the chicken or eggplant in butter and oil mixture until juices run clear. Apply a thin layer of marinara sauce and fresh mozzrella. Brown mozzarella in broiler. Serve with pasta.

Christy's Special Pasta

I came up with this recipe for my wife. Well, she wasn't my wife yet we were dating, but I decided to make her a dish with some of her favorite foods.

Ingredients

- 2 boneless skinless chicken breasts
- 2 servings of dried spaghetti
- 12-16 asparagus stems
- 1/2 c. of cooked peppered bacon, crumbled
- 1/2 c. grated Parmesan cheese
- 1/2 c. sliced green onion (keep a handful of the green part of the onion on the side for garnish)
- 4 cloves of garlic, finely chopped
- 2 Tbsp. of olive oil (1 Tbsp. for cooking and 1 Tbsp. for tossing the pasta)
- Juice of 1 lime
- 1/2 c. water
- Salt
- Ground Black Pepper
- Paprika

Season the chick breasts with salt, pepper, and paprika, lightly coat in olive oil and grill for 5-6 minutes on each side or until done through. Take off the grill and rest.

Bend the asparagus towards the bottom and it should snap at the point where it starts getting tough. Once all the asparagus is snapped, rinse and place in a Pyrex dish with salt, pepper, the lime juice, and 1/2 cup of water. Cover with plastic wrap and steam in the microwave for approximately 8 minutes or until tender.

Boil pasta in plenty of water for 8-10 minutes or until al dente. While the pasta is boiling, saute onion and garlic lightly in olive oil, approximately 4 minutes. Put the onions, garlic, and all of the oil in a large mixing bowl. Drain the pasta and place into the mixing bowl containing the onion and garlic, toss until pasta is coated. Sprinkle half of the Parmesan cheese on the pasta and give it one more toss.

Place pasta in individual serving bowls, top with the crumbled bacon, asparagus, and sliced chicken breast. Sprinkle the remaining Parmesan cheese and the green onion that was set aside as a garnish.

Enjoy!

Honey-Glazed Chicken Stir-Fry

We found this one in the Better Homes and Gardens cookbook. Quite tasty and healthy! :)


Ingredients
12 oz. skinless, boneless chicken breasts
2 Tablespoons honey
2 Tablespoons vinegar
2 Tablespoons orange juice
4 teaspoons soy sauce
1 1/2 teaspoons cornstarch
2 Tablespoons cooking oil
4 cups cut-up vegetables (broccoli, bell pepper, onion, and/or mushrooms)
2 cups hot cooked rice

Directions
1. Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and corn starch; set aside.

2. Pour oil into a work or large skillet. (If necessary, add more oil during cooking.) Heat over medium high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from work. Add chicken cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.

3. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.