Recipes

                                

Pepperoncini Chicken with Balsamic Tomatoes
Recipe by: Asher & April Lattig

4 Chicken breast
1/4 cup oil
1 C Bread Crumbs
4 Eggs
1/4 C chopped pepperoncini and juice

Heat oil in frying pan over med-high heat

Mix pepperoncini and eggs
Dip chicken in egg mixture; then dip egg covered chicken in breadcrumb mixture; Place in frying pan. Turn every 5 minutes until chicken is cooked all the way.

TOPPING:
Cut tomatoes and toss with Balsamic Vinager. Pinch of itilian seasoning, salt and pepper to taste. Gently toss. Serve on top of chicken.

Balsamic Dijion Mushroom Caps

Sautee  2 tbsp oil
            1 tbsp dijion mustard
            1 1/2 tbsp balsamic vinager
            2 cups Mushroom caps
over med-low heat for 15 minutes and serve.

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