Lemon Mushroom Chicken

5 chicken breasts
1/4 cup parmesan cheese
1/2 cup Italian seasoned
1 tsp parsley
2 tsp garlic powder
salt & pepper
1 egg beaten
sliced mushrooms
1/4 cup butter mixed with juice from 1/2 fresh squeezed lemon

Dip chicken breasts in egg, then roll in bread crumb mixture. Arrange in baking dish. Place sliced mushrooms over the chicken and drizzle with butter/lemon juice over the top. Bake at 350 for 45 minutes.

Pecan Crusted Chicken

Chicken

oil for frying

Enough chicken tenders for your family

Salt and pepper

1 cup flour

2 egg with splash of milk

1 cup bread crumbs

1 cup pecans, finely chopped

1/2 tsp of nutmeg

1 orange zested

Heat oil in fry pan on medium heat. You will need 3 shallow bowls. First bowl, flour. Second bowl, eggs with milk. Third bowl, combine the remaining ingredients. In batches, coat chicken in flour, then egg, then bread crumbs. Fry about 7 minutes.

Sauce

1/4 cup maple syrup

1/4 cup tangy bbq sauce

1 orange, juiced

1/4 cup olive oil

salt and pepper

Combine in a bowl and whisk together.

Romaine lettuce with chicken on top, drizzled with the sauce.

recipe from worldwide ward cookbook

Toasted Ravioli

2 eggs

splash of milk

salt & pepper

1 1/2 cups Italian style bread crumbs

1/2 cup parmesan cheese

handful of finely chopped parsley

12 large fresh ravioli (Okay, this is where you can have a lot of fun. There is more than enough to dip more than 12. Use small ravioli or large, same kind or two varieties. We have tried 4 cheese, smoked moz with artichokes, and lobster ravioli)

5 TB olive oil

pinch of red pepper flakes

1/2 red pepper, chopped

1 14 oz can of Italian style tomatoes

Handful of basil, thinly sliced

You will need two shallow bowls. Beat eggs with splash of milk in one bowl. Combine bread crumbs, cheese, parsley in another bowl. Heat 3 TB olive oil in pan. Dip ravioli in eggs, then bread crumb mixture and toast until golden brown 4-5 minutes.

In a small pot, heat olive oil. Add garlic and red peppers. Stir in tomatoes. Season with salt and pepper and the basil. Transfer sauce to bowl or plate and use for dipping. You will find yourself thinking about these later and wishing there were leftovers.

recipe from Rachel Ray