Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Instructions:

1. Preheat oven to 425° F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

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Chicken Nuggets

4 servings

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• 1 cup peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners' sugar
• Kosher salt and freshly ground black pepper, to taste

FOR THE HONEY MUSTARD

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice

INSTRUCTIONS

• To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.
• In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
• Heat peanut oil in a large skillet over medium high heat.
• In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
• In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners' sugar; season with salt and pepper, to taste.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with honey mustard.

Enjoy it!

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Chicken Caesar Pasta Salad

Serves: 10

Ingredients:

·         1 cup mayonnaise

·         ⅓ cup sour cream

·         1 large clove garlic, pressed

·         2 tablespoons lemon juice

·         2 anchovies, finely minced

·         1 teaspoon Worcestershire sauce

·         1 pound penne pasta, cooked until al dente and rinsed with cool water

·         6 large leaves Romaine lettuce, thinly sliced

·         1½ cups grape tomatoes

·         4 green onions. green parts sliced

·         ½ cup finely shredded Parmesan cheese

·         ½ teaspoon ground black pepper

·         2 grilled chicken breasts, diced

·         1½ cups croutons

Instructions:

1.    In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

2.    Toss half of the dressing with the pasta and refrigerate for 30 minutes.

3.    Mix in remaining ingredients including the remaining dressing and serve.

*I like to mix half of the dressing with the pasta and chill it and then mix in the remaining dressing just before serving, but you can do it all at once.
Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt.
Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.

Enjoy it!

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