Debbie's Parmesan Chicken (Serves 6)

3-4 chicken breasts (depending on size): Slice in half horizontally to make pieces of equal thickness

6 cups corn flakes
1/3 cup grated parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
8 oz. shredded mozzarella cheese (whole milk is best)
1 egg

Preheat oven to 350. Crush cornflakes in bowl using plastic cup. Mix in parmesan cheese. Beat the egg in a separate bowl. Take chicken breast slices one at a time and dip in egg, then cover completely in crumb mixture and place in large Pyrex baking dish. Place in oven for 20 minutes. While baking, mix together tomato sauce and Italian seasoning and simmer in small saucepan on lowest heat, stirring occasionally.

Remove chicken from oven to stove top. Spoon tomato sauce over the top of each piece. Sprinkle generous amount of cheese over each and return to oven for 8 minutes.

Serve with salad, fruit, french bread, and mini pasta mixed with a little butter and freshly chopped parsley. (Also nice with potatoes and parsley, instead of pasta).

Diana's Chicken Sandwich and Couscous

Hi ladies,

Several weeks ago I promised you the recipes to the chicken salad sandwiches and the couscous I made. Here they are. They're super easy so have fun! - Diana

Couscous

Ingredients:
couscous
1/2 cup red onion (chopped)
1 clove garlic (minced)
2 T olive oil
1 tomato (chopped)
1 cucumber (chopped)
additional seasonings to taste - salt, pepper, paprika, parsley, dill, rosemary, hot pepper

1. Prepare the couscous according to the directions on the package. However, instead of using water, substitute chicken broth. If you don't have chicken broth, add 2 T chicken bullion to the water. (This really makes all the difference when cooking the couscous. Otherwise it just turns out bland and boring).

2. After the couscous is done cooking add 1/2 cup chopped red onion, the minced garlic, and the olive oil to the pan. Grill the couscous on med-high for a few minutes. Then add the tomato and cucumber and other seasonings to taste. (You can put in whatever vegetables you like, and if I had had them I probably would have added bell peppers).


Chicken Salad Sandwiches

Ingredients:

4 boneless skinless chicken breasts (fat trimmed off)
1/2 cup miracle whip
1/4 cup chopped or shaved almonds
1 T parsley (dry or fresh)
1 medium red onion (chopped)
1 clove garlic (minced)
1 apple chopped
1/2 cup chopped celery
1/2 t Rosemary
1 T basil
milk

1. Boil chicken breasts in water with 2 T salt or chicken bullion until well cooked (The chicken bullion makes it very yummy!). Take out and cool in large bowl. Once cool, shred chicken into small chunks with 2 forks or your hands.

2. Add the rest of the ingredients and stir. Add milk, one Tablespoon at a time until creamy (but not runny!)