1 cup seasoned croutons, finely crushed
1/4 cup slivered almonds, finely crushed
2 tablespoons fresh basil leaves, finely chopped
Zest of 1 lemon
1/2 cup three cheese (or original) egg substitute
1/4 cup grated Parmesan/Romano cheese
4 chicken cutlets (about 1 lb)
1 tablespoon unsalted butter
2 tablespoons canola oil
1 (5.3-oz) cup plain Greek yogurt
1 tablespoon basil pesto
•Crush croutons and almonds (with meat mallet or food processor).
•Chop basil. Zest/grate lemon peel (no white; 2 teaspoons).
1.Place eggs in shallow bowl. Combine in second bowl: cheese, croutons, almonds, zest, and basil. Dip chicken into eggs (allowing excess to drip off). Finally, dip chicken into crouton mixture; press with fingertips to evenly coat (wash hands).
2.Preheat large nonstick sauté pan on medium 2-3 minutes. Melt butter and oil in pan; cook chicken 2-3 minutes on each side or until chicken is 165°F.
3.Combine yogurt and pesto; serve on the side with chicken.
1 cup grape tomatoes, halved
1/2 cup fresh basil leaves
1 (20-oz) package cheese tortellini
1/4 teaspoon pepper
1/2 cup Asiago peppercorn salad dressing
•Bring water to boil for pasta.
•Halve tomatoes. Chop basil leaves coarsely.
1.Cook and drain pasta following package instructions.
2.Toss pasta with remaining ingredients. Serve warm or chill until ready to serve. (Makes 6 servings.)
First Coast News