Chicken Parmesan

 

Ingredients

*4 skinless, boneless chicken breast halves

*salt and freshly ground black pepper to taste

*2 eggs

*4 cups panko bread crumbs

*1/2 cup grated Parmesan cheese

*2 tablespoons all-purpose flour, or more if needed

*1 cup olive oil for frying

*1/2 cup prepared tomato sauce

*1/4 cup fresh mozzarella, cut into small cubes

*1/4 cup chopped fresh basil

*1/2 cup grated provolone cheese

*1/4 cup grated Parmesan cheese

*1 tablespoon olive oil

Directions

  Prep:25 m Cook:20 m Ready In:1 h

Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.

Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Carrot Apple Slaw

 

Ingredients

1 large sweet red apple

1 large tart green apple

1 tablespoon freshly-squeezed lemon juice

10 ounces raw matchstick carrots (about 3 cups)

1/3 cup mayonnaise

1/3 cup plain yogurt

2 tablespoons honey

2 teaspoons rice wine vinegar

Salt & freshly ground black pepper

3/4 cup crumbled feta cheese (about 3 ounces)

1/2 cup dried sweetened cranberries

Instructions

Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). Place in a large bowl and toss with lemon juice. Add carrots and stir to combine.

In a small bowl, whisk together mayonnaise, yogurt, honey, rice wine vinegar, and salt and pepper, to taste. Pour over apple/carrot mixture and stir to coat. Mix in crumbled feta cheese and dried cranberries. Taste and adjust seasonings, adding more salt and pepper, if necessary. Refrigerate for at least 30 minutes to an hour to allow the flavors to blend, or longer if you prefer softer carrots and apples. If a bit of liquid accumulates at the bottom of the bowl, serve using a slotted spoon.

Notes

You may use all yogurt or all mayonnaise if you prefer, but realize that doing so will slightly affect the flavor of the dressing.

Same thing goes for the honey…tweak it up or down depending on how sweet you prefer your slaw.

You can typically buy pre-cut matchstick carrots in the produce section of the grocery store. Try to cut your apples about the same size.

Serves: 4

This recipe is 9 points per serving and that is with using light mayo, no fat yogurt and low fat Ingredients

1 large sweet red apple

1 large tart green apple

1 tablespoon freshly-squeezed lemon juice

10 ounces raw matchstick carrots (about 3 cups)

1/3 cup mayonnaise

1/3 cup plain yogurt

2 tablespoons honey

2 teaspoons rice wine vinegar

Salt & freshly ground black pepper

3/4 cup crumbled feta cheese (about 3 ounces)

1/2 cup dried sweetened cranberries

Instructions

Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). Place in a large bowl and toss with lemon juice. Add carrots and stir to combine.

In a small bowl, whisk together mayonnaise, yogurt, honey, rice wine vinegar, and salt and pepper, to taste. Pour over apple/carrot mixture and stir to coat. Mix in crumbled feta cheese and dried cranberries. Taste and adjust seasonings, adding more salt and pepper, if necessary. Refrigerate for at least 30 minutes to an hour to allow the flavors to blend, or longer if you prefer softer carrots and apples. If a bit of liquid accumulates at the bottom of the bowl, serve using a slotted spoon.

Notes

You may use all yogurt or all mayonnaise if you prefer, but realize that doing so will slightly affect the flavor of the dressing.

Same thing goes for the honey…tweak it up or down depending on how sweet you prefer your slaw.

You can typically buy pre-cut matchstick carrots in the produce section of the grocery store. Try to cut your apples about the same size.

Serves: 4

This recipe is 9 points per serving and that is with using light mayo, no fat yogurt and low fat feta!

credit: fivehearthomefeta!

credit: fivehearthome

Garlic & Lemon Chicken with Green Beans & Red Potatoes

 Ingredients

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

CRAZY GOOD CASSEROLE

 

INGREDIENTS:

4-5 boneless, skinless chicken breasts

6 strips of quality beef – cooked and crumbled

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 ounces) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste

PREPARATION:

Cook and crumble beef. While beef is cooking, cut chicken into bite-sized chunks. Set cooked beef aside for later use. In the same pan, cook chicken in beef drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.

Top with beef crumbles then the remaining cup of Monterrey Jack cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top

CABBAGE ROLL SOUP

 INGREDIENTS

2 teaspoons olive oil

salt and pepper to taste

1 pound ground beef I use 90% lean

1 onion finely diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled, quartered and sliced

4 cups beef broth

3 8 ounce cans tomato sauce

1/2 cup uncooked long grain rice

1 bay leaf

3 tablespoons brown sugar

2 tablespoons parsley

INSTRUCTIONS

Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard. Sprinkle with parsley and serve.

BAKED CAJUN CATFISH

YOU NEED:

2 catfish fillets

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. cayenne pepper

1/2 t. paprika

1/2 t. oregano

½ t. crushed red pepper flakes

½ T. extra virgin olive oil

salt & pepper to taste

DIRECTIONS

Preheat oven to 350 F.

In a small bowl, combine spices, salt and pepper.

Divide the spice mixture and sprinkle half on each catfish fillet.

Place catfish in an oven safe glass dish. Bake at 350 F 25 minutes until fish is flaky.

Serve immediately with steamed vegetables or a salad.

Crockpot Pineapple Chicken with Sweet potatoes and Carrots

 

You’ll Need:

2 pounds of boneless skinless chicken breasts.

⅓ cup of brown sugar.

¼ cup of soy sauce.

1 cup of orange juice.

1 cup of pineapple juice.

¼ tsp of ginger.

1 tsp of garlic salt.

1 large diced sweet potato.

6 carrots cut up.

1 chopped onion.

1 small can of pineapple chunks.

How to:

In a crock pot, place the carrots, potatoes, and onion and place the chicken breasts on top.

Mix together the brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt in a bowl then pour the mixture over the chicken.

Cook on low for 6 hours or so and 4 hours on high.

In the last hour of cooking, add the small can of pineapple chunks and cook.

Enjoy!

Simple, easy and sweet! You won’t believe how tender the chicken and vegetables are, it all melts in your mouth bringing this amazing taste. Give it a shot, you will thank me later.

Red Lobster Crab Stuffed Mushrooms

 

Ingredients

2 tb Red bell pepper

2 c Oyster crackers; crushed

1 lb Fresh mushrooms

1/4 ts Black pepper; ground

1/2 c Cheddar cheese; shredded

1/4 c Celery; finely chopped

1/2 lb Crab claw meat

1/2 c Water

1/2 ts Old Bay Seasoning

1/4 ts Salt

6 slices White cheddar cheese

2 tb Onion; finely chopped

1/4 ts Garlic powder

1 Egg

Original recipe makes 4

Servings

Preparation

1) Preheat oven to 400 degrees

2) Sauti celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator

3) While vegetables cool, wash mushrooms and remove stems

4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well

6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)

7) Spoon 1 teaspoon of stuffing into each mushroom

8) Cover with sliced cheese

9) Bake in oven for 12-15 minutes until cheese is lightly browned.

Recipe by: Red Lobster Web Site Posted to recipelu-digest by “Diane Geary” on Feb 7, 1998

Parmesan Garlic Cauliflower

 Ingredients:

3 tablespoons fresh minced garlic

3 tablespoons olive oil

1 head cauliflower, separated in florets

1/3 cup grated parmesan cheese

salt and black pepper

chopped fresh parsley

Directions:

Preheat oven to 450 degrees.

Grease large casserole dish.

Place olive oil and garlic in large resealable bag.

Add cauliflower and shake to mix.

Pour into prepared casserole dish.

Bake for 20 to 25 minutes, stirring halfway through.

Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

COUNTRY MEAT AND MASHED POTATOES CASSEROLE

 

INGREDIENTS

6 pounds red potatoes, washed and cut into 2-inch chunks

Salt

2 sticks (1/2 pound) unsalted butter, softened

1 cup heavy cream

Freshly ground pepper

INSTRUCTIONS

Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil.

Add a large pinch of salt and boil, uncovered, over medium-high heat until fork tender, about 25 minutes.

Drain the potatoes and return to the pot.

Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated.

Season with salt and pepper and serve.

Cheesy Garlic Pull Aparts

 

Ingredients

2 tablespoons butter

3 garlic cloves, minced

2 teaspoons dried parsley

1⁄4 teaspoon garlic powder

1 (8 ounce) can biscuits (10 biscuits)

2 cups mozzarella cheese (can use less)

2 tablespoons parmesan cheese, grated

pizza sauce

DIRECTIONS

Heat oven to 425.

Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.

Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.

Bake for 10-15 minutes until biscuits are cooked through.

Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).

Serve with warm pizza sauce.

PHILLY CHEESE STEAK CROCK POT RECIPE

 

Ingredients :

2½ to 3 pounds beef round steak

2 green peppers, sliced thin

1 onion, sliced thin

1 envelope dry Italian dressing mix

2 c. beef stock

2 t. black pepper

3 t. garlic salt

6 hoagie buns

12 Provolone cheese slices

Instructions :

Spray your crock pot with Pam

Cut the beef round steak into thin slices and brown just a minute in a pan

Add green pepper, onion, stock, garlic salt, pepper and dressing mix to the crock pot and cover

Cook on low for 8 hours

Cover the bottom of your baking sheet with foil or parchment paper

Once the meat and veggie mixture is cooked and your crock pot is done, spoon the mixture onto your sliced hoagie buns with the closed ends of the buns on the baking sheet

Top each hoagie with 2 slices of provolone cheese, overlapping on each sandwich

Bake your sandwich in the oven at 350 or on low broil for just a few minutes to melt the cheese

Enjoy!

Recipe type: Dinner

Prep time: 15 mins

Cook time: 8 hours

Total time: 8 hours 15 mins

Serves: 6 sandwiches

Cheeseburger In Paradise Casserole

 INGREDIENTS

1 lb lean ground beef

1 large onion; chopped

1/2 teaspoon seasoned salt

1/2 teaspoon garlic powder

1 dash worcester sauce

1 cup cheddar cheese; shredded

1 cup milk

1/2 cup Original Bisquick mix

INSTRUCTIONS

Heat oven to 400°F.

Spray a 9 inch pie plate with non-stick cooking spray

Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

Stir in salt, garlic powder and worcester sauce and then spread in pie plate

Next, sprinkle the shredded cheese on top of the beef

In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.

Bake in oven for 25 minutes or until a knife comes out clean

Savory Chicken Lettuce Wraps with Thai Chili Sauce

Why You’ll Love This Recipe

These chicken lettuce wraps are for anyone who loves a combination of fresh ingredients with a burst of savory-sweet-spicy flavors. It’s perfect for those who are watching their carb intake, want a gluten-free option, or simply enjoy a light yet satisfying meal. The Thai chili sauce adds a hint of heat that balances well with the cool crispness of the lettuce, making each bite a refreshing and delightful experience.

Not only is this recipe quick to make (in under 30 minutes!), but it also allows for flexibility—perfect for busy weeknights or casual get-togethers. Plus, who doesn’t love eating with their hands? It’s interactive, fun, and kid-friendly!

Ingredients You’ll Need

1 pound ground chicken

1 tablespoon vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon fish sauce

2 tablespoons hoisin sauce

1 tablespoon Thai chili sauce (adjust to taste)

1 carrot, shredded

1/4 cup water chestnuts, diced (optional for added crunch)

Lettuce leaves (Bibb, iceberg, or Romaine work great)

Fresh cilantro and green onions for garnish

Kitchen Equipment Needed

To make this recipe, you’ll need:

A large skillet or wok

Wooden spoon or spatula

Cutting board and knife

Grater for the ginger and carrot

Serving platter or tray

Directions

Step 1: Prepare the Chicken Filling

Start by heating the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion, minced garlic, and ginger. Sauté for about 2 minutes, or until fragrant.

Next, add the ground chicken to the skillet, breaking it up with a wooden spoon as it cooks. Continue cooking until the chicken is browned and fully cooked through, about 5-7 minutes.

Step 2: Add the Sauces and Veggies

Once the chicken is cooked, pour in the soy sauce, fish sauce, and hoisin sauce. Stir everything together to coat the chicken evenly. Then, mix in the shredded carrot and water chestnuts (if using). Let the mixture cook for another 2-3 minutes to ensure the vegetables are slightly softened but still crisp.

Finally, drizzle the Thai chili sauce over the mixture, adjusting to your desired spice level. Give it all one last stir, and remove from heat.

Step 3: Assemble the Lettuce Wraps

Wash and dry the lettuce leaves, then arrange them on a serving platter. Spoon the chicken mixture into the center of each leaf, being careful not to overfill. Garnish with freshly chopped cilantro and green onions.

Step 4: Serve and Enjoy!

These wraps are best enjoyed immediately. Simply pick them up with your hands, fold the lettuce like a taco, and dig in! The juicy chicken paired with the crisp lettuce and spicy-sweet sauce will have you reaching for seconds.

Recipe Tips and Variations

Swap the Protein:

If chicken isn’t your thing, this recipe works beautifully with ground turkey, pork, or even tofu for a vegetarian option. Just be sure to adjust the cooking times slightly based on the protein you choose.

Add More Veggies:

Feel free to boost the nutrition by adding extra vegetables like diced bell peppers, mushrooms, or zucchini. You could even throw in some cabbage for an extra crunch.

Sauce Variations:

If you prefer a less spicy version, you can substitute the Thai chili sauce with a mild sweet chili sauce. Alternatively, if you love heat, add a dash of Sriracha or a sprinkle of red pepper flakes.

Low-Carb or Keto-Friendly:

To make this dish even more keto-friendly, opt for a sugar-free hoisin sauce and use tamari instead of soy sauce.

PULLED CHICKEN SANDWICHES WITH ROOT BEER BBQ SAUCE

 

Ingredients

2 lbs boneless, skinless chicken thighs

1 tbsp extra virgin olive oil

Dry Rub for Chicken

2 tsp paprika

1 tsp garlic powder

1 tsp ground cumin

1 tsp kosher salt

Root Beer BBQ Sauce

1 tbsp extra virgin olive oil

1/2 large yellow onion, diced

1 tsp chili powder

1/2 tsp garlic powder

1/8 tsp ground cayenne pepper (optional)

1/2 cup root beer

1 cup ketchup

2 tbsp fresh lemon juice

2 tbsp molasses

8 rolls or buns

coleslaw, optional

Instructions

Heat grill to 400F or thereabouts.

Combine the ingredients for the rub.

Drizzle chicken with olive oil and generously season both sides with the rub. Chill until ready to grill.

Root Beer BBQ Sauce

Heat olive oil in a 3 quart saucepan over medium heat. Add diced onion and cook, stirring frequently, until soft and translucent.

Stir in chili powder, garlic powder and cayenne pepper.

Pour in root beer and stir to combine.Stir in ketchup, lemon juice and molasses.

Bring sauce to a boil over medium-high heat and then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened.

Place chicken on the prepared grill and grill over direct heat until cooked through, flipping once or twice. Keep the lid closed while grilling. Juices should run clear when done.

Let chicken cool for a few minutes and then shred the chicken. Add the pulled chicken the barbecue sauce and stir to combine.

Top toasted buns with chicken mixture and coleslaw if you like.

COUNTRY MEAT AND MASHED POTATOES CASSEROLE

 INGREDIENTS

6 pounds red potatoes, washed and cut into 2-inch chunks

Salt

2 sticks (1/2 pound) unsalted butter, softened

1 cup heavy cream

Freshly ground pepper

INSTRUCTIONS

Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil.

Add a large pinch of salt and boil, uncovered, over medium-high heat until fork tender, about 25 minutes.

Drain the potatoes and return to the pot.

Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated.

Season with salt and pepper and serve.

Filet Mignons With Pepper Cream Sauce

 

Ingredients

1/4 cup coarsely crushed black peppercorns

4 (6 ounce) 1 1/2 inch thick filet mignon steaks

salt to taste

1 tablespoon butter

1 teaspoon olive oil

1/3 cup beef broth

1 cup heavy cream

Directions

Prep 10 m Cook 15 m Ready In 25 m

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

CHOW CHOW (North American Pickled Relish)

 

Ingredients

1 small cabbage, chopped

6 to 8 green or red tomatoes, chopped

6 medium bell peppers, chopped

6 large onions, chopped

2 hot peppers, chopped

3 cups sugar

5 cups white vinegar

1/4 cup salt or pickling salt.

Instructions

Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.

This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.

Chicken Spaghetti Casserole

 

Ingredients:

2 cups chopped cooked chicken breast

2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)

1 cup (1/4-inch-thick) slices celery

1 cup chopped red bell pepper

1 cup chopped onion

1 cup fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup

Cooking spray

1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

Makes 2 Casseroles (4 Equal Servings Per Casserole)

7 Pointsplus, 8 Smartpoints

Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium

Easy Sweet And Sour Chicken

 

INGREDIENTS

1 ½ pounds chicken breast, pounded to even thickness

2 eggs

2 tablespoons water

½ cup corn starch

¼ cup all-purpose flour

½ cup crushed pineapple

1 chili pepper, seeded and finely diced OR 1 bell pepper, seeded and diced

½ yellow onion, finely diced

3 cloves garlic, minced

1 teaspoon ginger, minced

½ cup apple cider vinegar

3 tablespoons honey

⅓ cup brown sugar

¼ cup low-sodium soy sauce

3 tablespoons ketchup

1 teaspoon red pepper flakes, optional

3 tablespoons cooking oil

1 tablespoon finely chopped cilantro, garnish

PREPARATION

Whisk honey, brown sugar, apple cider vinegar, ketchup, honey, soy sauce, ginger, garlic, and crushed pineapple in a small bowl and set aside.

Combine corn starch and flour in a large plastic bag. Set aside.

In a shallow dish, beat eggs with 2 tablespoons water. Dredge chicken breasts in the egg mixture. Transfer to the plastic bag and shake until well coated with flour mixture.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts, 4 minutes on each side, until golden brown. Remove from skillet and set aside.

In the same skillet, heat 1 tablespoon oil. Sauté chili pepper (or bell pepper, if using) and onion until softened. Pour in soy sauce mixture and stir until just thickened. Add red pepper flakes, if using, and stir to combine.

Return chicken to skillet and toss with sauce.

Slice into thin strips and serve over top of rice or noodles, spooning extra sauce over top of the chicken to serve.