Let's start with dessert. Here we have Double Chocolate Biscotti. This is a recipe I've made many times, using both unsweetened cocoa powder and Nestle chocolate chips. Sometimes I frost them with chocolate ganache.
This photo doesn't look appetizing, but I wanted to show the quick method for making Parmesan Chicken. First moosh the chicken tenders in mustard; most recipes use mayonnaise but I adapted to use mustard for a less fattening choice. If the package of chicken happens to contain the larger breasts, I use kitchen shears to cut them into "fingers". After slathering on the mustard, roll in seasoned panko bread crumb/shredded Parmesan cheese mixture. Place on a sheet pan lined with greased aluminum foil, drizzle with olive oil, bake at 350 degrees for only about 25 minutes. Don't overcook. While the chicken is baking, roast veggies of your choice on a separate sheet pan. Add a salad and bread for a delish and quick dinner.
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