Meal of the Month

Try this out!  You will be glad you did!

for 2 servings

• 2 chicken breasts
• 2 eggs, beaten
• 1 ball fresh mozzarella cheese, thinly sliced
• 1 jar marinara sauce, heated
• whole wheat pasta
• fresh basil, for garnish

BREADING

• ½ cup panko bread crumbs
• ½ cup parmesan cheese
• 1 tablespoon fresh basil
• ½ teaspoon garlic powder
• 2 teaspoons dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

1. Preheat oven to 425°F (215°C).
2. In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
3. Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
4. Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
5. Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
6. Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
7. Enjoy!

Ingredients:
1 package (8 ounces) cream cheese, cold

• 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
• 1/3 cup pimiento-stuffed olives
• 1/3 cup pitted Greek olives
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 garlic cloves, minced
• 1 jar (2 ounces) pimiento strips, drained and chopped
• Toasted French bread baguette slices

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.
• In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Test Kitchen Tips

• This stylish appetizer is super adaptable. Any cheeses will work in place of the cream cheese and sharp cheddar. Just keep the overall weight the same.
• For more variety, fold thin slices of deli cuts such as pepperoni and salami in half and tuck them between the cheese slices.

Summer is here!

Here is what you need:

Makes 2 

·  4 oz. Old Dominick gin

·  1 very ripe peach

·  4 mint sprigs  (2 reserved for garnish)

·  2 tsp. simple syrup

·  ½ lemon, juiced

·  Fever-Tree club soda

How to make it!

Wash peach and pat dry.  Peel and halve the peach, discarding the pit. Cut peach into thin slices and reserve two slices for garnish.

In a cocktail shaker, muddle peach slices, mint sprigs and simple syrup.  Add ice, gin and lemon juice.  Shake until well chilled, about 30 seconds. Taste for sweetness. If needed, add simple syrup, a little at a time, to achieve desired sweetness.

Pour into two double old-fashioned glasses filled with ice. Top with Fever-Tree club soda and garnish with reserved mint and peach.