Pecan Crusted Chicken
1/3 cup honey
3 tbsp soy sauce
1 1/2 cups ground pecans
4 boneless skinless chicken breasts halves, pounded to 1/2” thickness
1/4 tsp salt
1/8 tsp black pepper
Heat broiler, coat broiler pan with nonstick cooking spray. In a medium size bowl, whick honey & soy sauce. Spread pecans on a plate. Dip both side of chicken in honey soy mixture & then in pecans. Place on prepared broiler pan.Season both sides with salt & pepper. Broil for 2 mins per side, 6” from heat source. Reduce oven temp to 500 F & place broiler pan on rack in lower third of oven. Bake for 6 mins or until internal temp is 160 on meat thermometer. While chicken is cooking place remaining honey & soy mixture in a small saucepan & boil for 1 min. Drizzle honey mixture over chicken & serve. Wild grain rice pilaf & a tossed salad complete the meal.
Broccoli Lasagne au Gratin
5 cups fresh broccoli florets
1 jar (750 ml) spaghetti sauce
8 lasagne noodles cooked
2 cups cottage cheese
2 eggs slightly beaten
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Parboil broccoli for 1 min., spread a thin layer of spaghetti sauce in a 9 X 13 pan. Cover with 4 lasagne noodles. Mix together broccoli, cottage cheese & eggs. Spread 1/2 of mixture over noodles. Top with 1/2of remaining spaghetti sauce, 1/2 of Mozzarella, & 1/2 of Parmesan. Repeat layers. Bake at 350 F for 30 to 35 mins. Serves 8 - 10
This is a very quick & easy recipe for appies on the deck this summer
Bruschetta
6 plum tomatoes
2 tbsp olive oil, divided
1/4 cup fresh basil (or 1/2 tsp dried)
1/4 tsp dried rosemary crushed
1/8 tsp salt
8 slices French bread (or 16 slices baguette)
1/4 tsp garlic powder
In a bowl combine tomatoes, 1 tsp oil, basil, rosemary, salt; set aside. Brush bread with remaining oil & sprinkle with garlic powder. Place on an ungreased baking sheet. Broil 6” from heat for 1 -2 mins until lightly browned. Using a slotted spoon, top bread with tomato mixture & serve immediately.