4 boneless skinless chicken breasts (1 lb)
12 slices turkey pepperoni
1/2 cup shredded part-skim mozzarella cheese (2 oz)
1/4 cup Italian style panko crispy bread crumbs
Mixed Greens Salad
2 cups mixed salad greens
1/4 cup light balsamic dressing
Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal.
Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray with cooking spray.
Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salad greens tossed with dressing.
2 dozen oysters, shucked
1/4 cup butter
2 cloves garlic, chopped
1/2 cup panko breadcrumbs
2 cups baby spinach, coarsely chopped
2 green onion, sliced
2 tablespoons celery, finely diced
2 tablespoons anise liqueur (optional)
cayenne, salt and pepper to taste
2 tablespoons parsley, chopped
1/4 cup parmigiano reggiano (parmesan), grated
2 strips bacon, cooked and crumbled
Shuck the oysters placing them in a baking pan filled with rock salt to keep them level and prevent the juices from spilling.
Melt the butter in a pan over medium heat, add the garlic, saute until fragrant, about a minute and mix half of the garlic butter into the breadcrumbs.
Add the spinach, green onion and celery to the pan and cook until the spinach wilts.
Add the anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste.
Mix the parsley and parmesan into the breadcrumbs.
Place a heaping teaspoon of the mixture onto each oyster followed by some bacon and the breadcrumbs.
Bake in a preheated 450F/230C oven until golden brown, about 10-15 minutes.
2 chicken breasts
1 egg, beaten
1 cup panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 teaspoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)
Preheat oven to 200°C/400°F
Cut the chicken breasts into small bite-size pieces and season with salt and pepper
Dip chicken pieces into egg mixture then coat with panko
Bake 20 minutes until golden brown and cooked through
** Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
Toss chicken bites in sauce until thoroughly coated
Serve immediately with chopped spring onion and sesame seeds
** If you like it real saucy, make a double batch of sauce.
1 cup panko bread crumbs
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
8 mozzarella sticks, cut in half
1/2 cup all-purpose flour
1/2 cup egg substitute (or 2 large eggs or three large egg whites)
1/2 cup sun-dried tomato pesto (for dipping)
Preheat oven to 400.
Place the cheese stick halves in the freezer 15 to 20 minutes.
While the cheese is freezing, place the panko on a baking sheet and lightly toast in the oven. Remove from heat and combine with the garlic salt and Italian seasoning in a small mixing bowl. Set aside.
Place the egg and flour in a small, shallow bowl. Set aside.
Remove from the freezer and dredge in the flour. Dip the cheese into the egg mixture and then the panko mixture; making sure to press the cheese firmly into the panko.
Place the cheese on a baking rack placed on top of a sheet pan. Continue with remaining cheese, flour, egg, and panko.
Bake at 400 for 8 to 10 minutes or until the coating is crisp and the cheese is heated through. Remove from heat and cool slightly before serving with the tomato pesto or other, favorite dipping sauce.