Pepperoncini Chicken with Balsamic Tomatoes
Recipe by: Asher & April Lattig
4 Chicken breast
1/4 cup oil
1 C Bread Crumbs
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.
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.
Polenta Crusted Tiger Prawns with Homemade Honey Mustard