Cooking Contest - Panko-Crusted Chicken, Vegetable Ratatouille and Lemon Basil Quinoa

Panko-Crusted Chicken

• Thin sliced boneless chicken breasts
• 1 egg
• 1/2 cup milk
• Panko bread crumbs
• 1 tsp Olive oil

Directions:

Preheat the oven to 375 degrees

Combine the egg and milk into a bowl Add bread crumbs to another bowl

Dip chicken into the egg and milk mixture Then coat the chicken in bread crumbs

Place the chicken on a baking sheet that is lightly greased with Olive oil

Bake in the oven for 15 minutes

We all love to squeeze lemon on-top of the chicken once baked :)

Vegetable Ratatouille

• 1/2 yellow onion
• 2 garlic cloves
• 1 lemon
• 1 small eggplant
• 1 large zucchini
• 1 red bell pepper
• 2 tbsp Olive oil
• Salt and pepper to taste

Dice all vegetables apart from the lemon Mice the garlic cloves

Heat the oil in a large pan or wok Add the onion and garlic Sautée till translucent (3 minutes or so) Add the zucchini and cook for 3-5 minutes Add the eggplant and cook for another 3-5 minutes Add the red bell pepper Cut the lemon and squeeze the juice into the pan/wok Stir and simmer for an additional 5-10 minutes or until you feel it is done. Add salt and pepper to taste. Adding dried basil flakes is also optional.

Lemon Basil Quinoa

• Box of quinoa
• Vegetable broth
• Lemon
• Basil

Buy a box of quinoa and follow the directions as noted EXCEPT, instead of using water, use vegetable broth. Once cooked, add 1/2 of a fresh squeezed lemon per cup of quinoa you cooked. Chop fresh basil and add in.