A fast easy dinner that can be cooked in 30minutes.
Boneless chicken breast (2 large whole one) slice lengthwise in half to make 4 slices. Take 1 cup corn flakes, 1/2 Italian bread crumbs, season with salt and pepper Toss in large plastic food saver bag - with rolling pin mashed corn flakes until size of bread crumbs - shake bag to mix all. Beat one egg with 2 tablespoons cold water in bowl ~ take chicken slices drag in egg mixture turning over 3 to 4 times per slice. Take each slice place in crumb bag and shake until coated. Place on a cookie sheet lined with foil sprayed with cooking spray. Bake in preheated oven of 425 degrees. Cook for 25 to 30 minutes (or until done).
Cleaned artichoke by taking off bottom layer of leaves, cut stem off at base DON'T throw away! Learned from Alton on TLC Food Network that the second tastiest part of the artichoke after the heart ~ is also the stem! Cut tips off leaves, place stem and whole artichoke in 2 quart cooking pot, cover artichoke with water up to 2/3th's, add two slices of butter, season with salt and pepper and garlic. Cover with lid then, Bring water to boil and cook 20 minutes total; (at every five minute mark turn artichoke upside down so steam also cooks the inside). Serve with Pat's dipping sauce.
Clean all veggies first. Take one yellow sweet pepper, one white onion, and one Portabella mushroom cut into large diced pieces, chopped 12 stalks of asparagus into 3rd's or 4th's depending on size and thickness of stalks. Stir fry in medium hot frying pan with 1 tablespoon olive oil when chicken has 5 minutes left for cooking.
Plate all and serve up to 4 guests.
Serve with your favorite beverage.
