RECIPES
7
HoneY mustard chicken sandwich
Makes 2 sandwiches
1/4 cup honey mustard dressing
1 tsp black pepper
2 tbsp of olive oil
2 boneless, skinless chicken breasts (about 4 oz. Each)
2 lettuce leaves
2 tomato slices
4 sweet pickle slices
4 whole wheat buns
2 slices Swiss cheese
Pat chicken breasts dry with paper towel. Marinate Chicken with
honey mustard and black pepper, add salt to taste. Place chicken in
a bowl and refrigerate for 30 minutes.
Heat a 6” skillet at medium setting. Add 1 ½ tablespoon of olive oil.
Pan fry chicken breast for about 6 to 8 minutes each side. Turn the
temperature down to low setting and cook until chicken is done.
Combine lettuce, tomato, pickles, cheese and add chicken breasts
to make 2 sandwiches.
LEMON FISH FILLET
Makes 2 servings
1 lb. Fish fillet; skinless
½ tsp salt
½ tsp Saki
1 egg; beaten
1 cup dried bread crumbs
½ cup of flour
Lemon Sauce:
1/3 lemon juice
1 cup water
1/3 cup cornstarch
1 tsp sugar
1 tsp soy sauce
1 tsp crushed red pepper
1 tsp finely chopped fresh ginger
Marinate fish with salt and wine. Heat a skillet with 1 cup of
vegetable oil at high setting.