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Egg & Chicken



Egg & Chicken


Crispy Chicken
  • 1 cup corn flake-type cereal
  • 1/4 tsp garlic salt
  • 1/8 tsp pepper
  • 1/4 tsp dried rosemary leaves, crushed
  • 2 Tbsp Canola Oil
  • 8 boneless, skinless chicken breasts halves


  • Crush cereal. Mix cereal and seasonings in large bowl. Add oil, stir until crumbs are evenly coated. Dip chicken in water; shake off excess. Dip chicken in crumb mixture, evenly coating both sides. Place in foil-lined 15x10x1 inch baking pan. Bake at 400 F for 30 to 40 minutes or until chicken is fully cooked. Serves 8.

    Leek and Spinach Quiche with Tomato Sauce
    The eggs make the "crust", thus decreasing the fat content

  • 1/4 tsp grated nutmeg
  • 1/4 tsp black pepper
  • 1 10 oz package frozen spinach, thawed and drained
  • 1 14 oz can stewed tomatoes
  • Grated Parmesan Cheese
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 4 large eggs, scrambled
  • 1 leek, chopped


  • Heat the oil in a large skillet, saut¿ the leeks, onions and garlic until tender, about 5 minutes. Add the eggs, spinach, pepper and nutmeg to the pan and cover. Reduce the heat to low and cook for 10 minutes, or until the egg mixture is set. Place the pan under a broiler for 1 minute, or until the top is brown. While the quiche is cooking, simmer the tomatoes in a saucepan until thickened, about 3 minutes. To serve, cut the quiche and top with the tomatoes and parmesan cheese to taste. Serves 4.

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