Chicken Parmigiana with a Tomato and Basil Sauce

1/3 cup Grated Parmesan Cheese

2 cups seasoned bread crumbs

4 small boneless skinless chicken breast halves (1 lb.)

1 small  onion, chopped

1/4 cup Italian Dressing

2   tomatoes, chopped

2 Tbsp. chopped fresh basil

1/2 cup  shredded Mozzarella Cheese 

 

HEAT oven to 400°F.
ADD Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
MEANWHILE, cook onions and dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
TOP chicken with sauce and cheese.

Great with any type of pasta (my kids like Fusili, aka corkscrew pasta) and a nice italian bread or a baguette.

Crustless Bacon Quiche

5 green onions, chopped, divided

1   tomato, chopped, divided

12 slices Bacon

1 cup  sliced fresh mushrooms

12 eggs

1/3 cup  Sour Cream

1 cup Shredded Cheddar Cheese

1 cup Shredded Mozzarella Cheese 

 

HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

* I leave the  mushrooms out, since one of my children doesn't like them.  It is fun to substitute other veggies.

I like to serve with whole wheat toast and juice (even at dinner time).

Cashew Chicken and Broccoli

2	cup uncooked regular long-grain white rice
9	tablespoons soy sauce
3	teaspoons grated gingerroot
3	teaspoon sugar
2	teaspoon sesame oil, if desired
1	lb boneless skinless chicken breasts, cut into bite-size pieces
3/4	cup chicken broth
1 1/2	teaspoons cornstarch
1	tablespoon vegetable oil
3	cups fresh broccoli florets
2	green onions, sliced (2 tablespoons)
1	cup salted roasted cashews

	Print these coupons...
	About Concordance™

1. Cook rice in water as directed on package.
2. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4. In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
5. Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
6. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

* I usually don't add the cashews until the dish is being served.  Partly because my husband doesn't like them in his portion, and partly because it maintains the crunch.

* I suggest adjusting the marinade amount to your liking.  This is how I do it, but it was a much smaller amount when I first tried to make this.  However, I discovered I need more!