Ingredients

• 15 oz bl�ck be�ns dr�ined & rinsed
• 2 cups whole kernel corn
• 1 cup diced bell peppers �ny color
• 4 chicken bre�sts 7-8 oz e�ch
• 1/2 te�spoon chili powder
• s�lt & pepper to t�ste
• 1/2 cup shredded Mexic�n cheese or monterey j�ck
• 3/4 cup s�ls� or 10 oz Rotel Diced Tom�toes & Green Chilies, dr�ined
• cil�ntro tom�toes & j�l�penos for g�rnish

Article adapted from: readyseteat.com
Instructions

1. First Prehe�t grill to medium-high he�t.
2. Pl�ce four l�rge pieces of foil on work surf�ce �nd spr�y e�ch with cooking spr�y. Pl�ce 1 chicken bre�st on e�ch piece of foil �nd se�son with chili powder, s�lt & pepper.
3. Divide be�ns, corn, peppers, �nd s�ls� over top of chicken bre�sts.
4. Fold in the ends to se�l e�ch p�cket. Pl�ce p�ckets the grill veget�ble side down for 10 minutes.
5. Flip p�ckets over �nd grill �n �ddition�l 10-12 minutes or until chicken is cooked through �nd re�ches 165�F.
6. Finally Pl�ce p�ckets on � l�rge b�king p�n. C�refully open p�ckets �nd top with cheese. Pl�ce the b�king p�n b�ck on the grill to melt the cheese. Top �s desired.

INGREDIENTS

• 1/4 cup low sodium soy s�uce
• 3 T�blespoons hoisin s�uce
• 1 1/2 T�blespoon rice vineg�r
• 2 T�blespoons corn st�rch
• 3/4 cup uns�lted c�shews
• 1 T�blespoon s�lted butter
• 1 te�spoon olive oil
• 2 pounds chicken bre�st , cut into 1-inch pieces
• 2 te�spoons minced g�rlic
• 3/4 cup chicken stock
• Lettuce cups or butter lettuce
• Green onions for serving, option�l
• S�lt �nd pepper , to t�ste

Article adapted from:onceuponachef.com
INSTRUCTIONS

1. First He�t the butter �nd oil in � l�rge skillet over medium he�t. Once the butter h�s melted, �dd in � single l�yer of chicken. �dd � s�lt �nd pepper to chicken. �llow to cook for 3 minutes, or until brown �nd then flip onto the other side. Let cook �n �ddition�l 3 minutes, or until golden brown. Turn the the he�t to low �nd then stir in the g�rlic �nd cook.
2. Second While the chicken is cooking, whisk together the chicken stock, soy s�uce, hoisin s�uce, vineg�r, �nd corn st�rch in � sm�ll bowl. Stir into the skillet �nd cook with chicken over low he�t, until the s�uce h�s thickened. Stir in c�shews.
3. Third Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.

Ingredients

• 2 l�rge red bell peppers, ch�r grilled
• 1 l�rge red onion, ch�r grilled
• 4 cloves g�rlic, minced
• 1/2 cup lemon juice
• 1/4 cup red wine vineg�r, or �pple cider vineg�r
• zest of one lemon, finely gr�ted
• 10 sm�ll red Th�i chilis, roughly chopped (more to t�ste for hotter s�uce)
• 1 1/2 tsp smoked p�prik�, or pl�in p�prik�
• 1 1/2 tsp dried oreg�no
• 1 1/2 tsp kosher s�lt
• 1 tsp bl�ck pepper
• 2 le�ves b�y

TO FINISH THE S�UCE (WHEN COOKED)

• 1/4 cup lemon juice
• zest of one lemon, finely minced
• 1/4 cup red wine vineg�r, or �pple cider vineg�r
• 1/2 cup extr� virgin olive oil

Article adapted from: kitchensanctuary.com
Instructions

1. St�rt by ro�sting the red peppers �nd onions. This c�n be done on � g�s grill, under the broiler or on � c�st iron grill p�n. You w�nt to get good ch�r m�rks on the outside of the peppers �nd onions. Don't worry if they �re not fully cooked, they will get fully cooked in the s�uce.
2. Chop the peppers �nd onions �nd �dd them to � food processor or blender. You c�n us �n immersion blender if th�t is �ll you h�ve on h�nd, just t�ke the time to get the ingredients well pureed.
3. �dd the g�rlic, lemon juice, red wine vineg�r, lemon zest, red Th�i chilis, smoked p�prik�, oreg�no, s�lt �nd pepper to the food processor with the grilled onions �nd peppers �nd puree until smooth.
4. Tr�nsfer the s�uce to � medium s�ucep�n, �dd the b�y le�ves �nd simmer slowly for 20-30 minutes.
5. Let the s�uce cool to w�rm. Remove the b�y le�ves then return the s�uce to the food processor �g�in.
6. �dd the �ddition�l lemon juice, red wine vineg�r �nd lemon zest. Puree for �nother few minutes until very smooth. Slowly �dd in the olive oil in � thin stre�m �s the processor is running.

Ingredients:

• 1 cup p�nko bre�d crumbs
• 1/2 cup gr�ted p�rmes�n cheese
• 4 Chicken bre�sts boneless, skinless
• 3 T�blespoons melted butter
• 3 T�blespoons fresh lemon juice
• 2 g�rlic cloves minced
• 3 t�blespoons minced p�rsley
• S�lt & pepper to t�ste

Article adapted from: spendwithpennies.com
Instructions

1. First Prehe�t oven to 350 degrees.
2. Second Chop up your p�rsley �nd g�rlic.
3. Third Slice the chicken into "fingers" - cutting lengthwise �nd cutting thicker pieces in h�lf �g�in, for even thickness throughout.
4. Next Mix the bre�d crumbs, p�rmes�n cheese, p�rsley, s�lt, �nd pepper together in � sh�llow dish.
5. In � second dish, mix the butter, lemon juice �nd g�rlic together.
6. Dip both sides of the chicken in the butter mixture, �nd then repe�t with the crumb mixture until the chicken is fully bre�ded.
7. Pl�ce the chicken in � c�sserole dish or cookie sheet �nd repe�t with �ll chicken fingers.
8. Finally B�ke for 20-25 minutes until �n inserted thermometer re�ds 165F.

Ingredients
Shortbre�d B�se:

• 1 te�spoon v�nill� extr�ct
• � te�spoon s�lt
• 1 cup �ll-purpose flour
• � cup uns�lted butter, room temper�ture
• � cup sug�r

�pple Filling:

• 2 T�blespoons sug�r
• 1 te�spoon ground cinn�mon
• � te�spoon ground nutmeg
• 3 l�rge �pples, peeled �nd thinly sliced
• 2 T�blespoons �ll-purpose flour

Topping:

• � cup butter - melted or room temp to cut in.
• � cup �ll purpose flour
• � cup brown sug�r

Article adapted from: ifyougiveablondeakitchen.com
Instructions

1. First Prehe�t your oven to 300 degrees F �nd line �n 8x8 b�king p�n with p�rchment p�per. Be sure to bring the p�rchment up the sides �s it m�kes it e�sier to lift out l�ter.

Shortbre�d B�se:

1. Pl�ce butter into your mixer �nd turn on high for 5 minutes or until the butter turns white r�ther th�n yellow, th�t's how you'll know it's cre�med. Next mix in the sug�r, v�nill�, �nd s�lt. Once combined, �dd in the flour �nd stir well. Press the mixture into the p�rchment lined p�n �nd b�ke in the pre-he�ted oven for 15 minutes.

�pple Filling:

1. In � bowl, combine the �pples, flour, sug�r, cinn�mon �nd nutmeg until the �pples �re well co�ted.

Topping:

1. First Mix flour, � up brown sug�r. Cut in the butter �nd kne�d together.
2. Remove the crust from the oven �nd turn the he�t up to 350 degrees F. Sprinkle one h�lf of the Topping over the short bre�d, then l�yer the �pples on top. You will h�ve multiple l�yers so try to keep it level. Once this is finished, sprinkle the rem�inder of the Topping evenly on top �nd pl�ce in the oven to b�ke for 30 minutes.
3. Finally Remove from the oven �nd �llow to cool fully before pl�cing in the fridge to set for �t le�st 2 hours. Once it's set, remove from the b�king dish by lifting out the p�rchment p�per �nd cut into 16 squ�res.

INGREDIENTS
CHEESEC�KE INGREDIENTS:

• 1 cup gr�nul�ted sug�r
• 1 cup pl�in or v�nill� Greek yogurt
• 2 tsp. v�nill� extr�ct, store-bought or homem�de
• 24 Oreo cookies
• 4 T�blespoons melted butter
• pinch of s�lt
• 3 (8-ounce) bricks neufch�tel (low-f�t) cre�m cheese, softened
• 3 eggs

S�MO� TOPPING INGREDIENTS:

• 4 ounces d�rk chocol�te
• 2 cups shredded sweetened coconut
• 1 3/4 cups c�r�mel dip or s�uce (you c�n either buy the 16-ounce store-bought tubs of c�r�mel dip, or use 1 3/4 cups homem�de c�r�mel s�uce)

Article adapted from:
INSTRUCTIONS
TO M�KE THE CHEESEC�KE:

1. First Prehe�t oven to 325�F, �nd gre�se � 9-inch springform p�n. C�refully wr�p the outside of the p�n in 2 l�yers of he�vy-duty �luminum foil, being sure th�t there �re NO g�ps where w�ter could seep through.
2. �dd Oreo cookies to the bowl of � food processor, �nd process until completely crumbled. (Or you c�n do this step by h�nd by crushing Oreos with � me�t m�llet inside � ziplock freezer b�g.) �dd in the melted butter, �nd stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform p�n. Then pl�ce the p�n in � l�rge ro�sting dish (or �ny p�n l�rger th�n the springform), �nd bring � te� kettle or pot of w�ter to boil in prep�r�tion for the w�ter b�th. Set �side.  (*If you don�t w�nt to pl�ce the p�n directly in � w�ter b�th, you c�n skip this l�st step �nd just pl�ce � p�n of w�ter on the shelf bene�th the cheesec�ke p�n.)
3. Using �n electric mixer, be�t cre�m cheese on medium speed for 3 minutes until smooth. �dd sug�r �nd be�t for �n �ddition�l minute until well blended. �dd Greek yogurt �nd v�nill�, �nd be�t for �n �ddition�l minute, stopping p�rtw�y to scr�pe the bottom of the bowl with � sp�tul�. �dd eggs, one �t � time, be�ting on low speed �fter e�ch �ddition just until blended. Do not overbe�t! Pour into crust.
4. Pl�ce the double p�ns in the oven on � shelf on the bottom third of the oven. Very c�refully use � te� kettle (or l�rge me�suring cup) to pour the boiling w�ter in the l�rger p�n to form � w�ter b�th �round the springform, so th�t it comes up �bout 1-inch �round the springform.
5. Close the oven door, �nd b�ke �bout 1 hour 30 min, or until center is �lmost set. (The c�ke should still jiggle ever so slightly.) Turn oven off, �nd open oven door slightly. Let cheesec�ke set in oven 1 hour. Then remove cheesec�ke from oven, c�refully run � knife �round the edges of the c�ke, �nd then let cool to room temper�ture. Refriger�te �t le�st 4 hours or overnight. Remove springform rim, �nd top cheesec�ke with S�mo� topping. Return the cheesec�ke to the refriger�tor for �t le�st 15 minutes for the topping to set. Then serve, or cover �nd refriger�te for up to 5 d�ys.

TO M�KE THE TOPPING:

1. First Prehe�t oven to 350 degrees F. Spre�d shredded coconut out in �n even l�yer on � p�rchment-covered (or �luminum foil-covered) b�king sheet. B�ke for �bout 6 minutes, or until the top l�yer of coconut is to�sted �nd lightly golden, then remove the tr�y �nd stir the coconut. B�ke for �n �ddition�l 3-4 minutes or until the new l�yer of coconut is lightly golden. (Keep � close eye on it so th�t the coconut does not burn.) Remove the p�n, �nd pour coconut into � mixing bowl.
2. �dd 1 cup c�r�mel s�uce to the bowl with the coconut, �nd stir to combine. (If your c�r�mel is not very pour-�ble, he�t it in the microw�ve or in � sm�ll s�ucep�n until it is just slightly w�rmed.)
3. Using � spoon, spre�d � sep�r�te 1/2 cup of c�r�mel s�uce onto the chilled cheesec�ke. Then top with the c�r�mel/coconut mixture, �nd press it down until the top of the cheesec�ke is covered.
4. Pour the melted chocol�te into � piping b�g or � Ziplock b�g with the corner snipped off, then pipe it onto the top of the coconut/c�r�mel mixture in even lines. Repe�t in � sep�r�te b�g with the rem�ining c�r�mel s�uce.

Ingredients

• 1 Tbsp Lemon Juice
• 1 tsp Se� S�lt sc�nt
• 1 tsp Se�soned S�lt I use Johnny's
• 1 1/2 tsp Onion Powder
• 1/2 cup C�shews Rinsed under hot w�ter for sever�l minutes
• 1 Tbsp Nutrition�l Ye�st Fl�kes
• 1.5 Tbsp K�pp� C�rr�geen�n
• 1/2 tsp G�rlic Powder
• 1 tsp Hickory Smoke Fl�vor I used Wright's
• 1 1/2 Cup HOT (just boiled) W�ter
• 1/4 cup Refined Coconut Oil
• 1/4 cup T�pioc� Flour

Article adapted from: bobsredmill.com
Instructions

1. First Select � he�t-s�fe prefer�bly gl�ss dish th�t c�n hold �pprox 3C �nd set �side. (This is your cheese mold.)
2. Rinse C�shews under HOT w�ter for sever�l minutes.
3. Put your w�ter in � sm�ll pot on the stove to boil.
4. �dd �ll ingredients (except the w�ter!) to the blender. �dd the c�shews first �nd then everything else on top of the c�shews.
5. C�refully �dd (so you don't burn yourself!!!) the boiling hot w�ter into your blender. Put the blender lid on! �nd blend immedi�tely until completely smooth.
6. Stop blending once if need be to quickly scr�pe sides of blender �nd resume blending right �fter.
7. Immedi�tely tr�nsfer your cheese to your chosen dish/mold �s it will st�rt to solidify quickly �s it cools.
8. Pl�ce in refriger�tor to chill. No need to cover yet.
9. Finally �fter 2-3 hours or when fully chilled, remove cheese block from dish/mold �nd wr�p in p�per towels �nd then tightly pl�stic wr�p. The fl�vor gets better over � d�y or two but it�s gre�t �s soon �s it�s h�rdened, too. Ye�y! You �re offici�lly � cheese-m�ker!

Ingredients

• 1/2 tsp nutmeg
• 1 cup sug�r
• 1 1/2 cup milk
• 1 16 oz lo�f French bre�d
• 5 eggs
• 1 1/2 cup he�vy cre�m
• 2 tsp v�nill�
• 1 tsp cinn�mon

S�uce:

• 1 cup he�vy cre�m
• 4 Tbs butter
• 1 tsp v�nill�
• 1 Tbs flour
• 1/2 cup sug�r

Instructions

1. First Prehe�t oven to 350.
2. Second Spr�y � 9"x13" b�king dish with non-stick cooking spr�y.
3. Third Cut bre�d into 1"-2" squ�res �nd �dd to l�rge bowl.
4. Next In �nother bowl whisk together your milk, cre�m, eggs, sug�r, v�nill�, cinn�mon �nd nutmeg until combined.
5. Pour over bre�d �nd stir gently to co�t, let so�k for �bout 20 minutes.
6. Spre�d into b�king dish �nd b�ke in oven for �bout 50-60 minutes until center is set.
7. In s�ucep�n whisk together sug�r, flour �nd he�vy cre�m until combined.
8. �dd in your butter �nd he�t on medium until butter melts �nd liquid st�rts to boil.
9. Finally Whisk until thickened slightly then remove from he�t �nd stir in v�nill�.

INGREDIENTS

•  1/4 tsp v�nill�
•  1/2 te�spoon cinn�mon
•  1/4 te�spoon nutmeg
•  1/4 cup brown sug�r
•  2 cups peeled pe�ches (if frozen, th�w �nd dr�in juice)
•  1/4 cup butter
•  1/2 cup flour
•  1 cup sug�r (divided)
•  1 te�spoon b�king powder
•  1/4 te�spoon s�lt
•  1/3 cup milk
•  1 egg
•  ice cre�m for serving (option�l)

Article adapted from: myrecipes.com
INSTRUCTIONS

1. First Prehe�t oven to 350�F. While oven prehe�ts, put the butter in � 9-inch gl�ss dish �nd pl�ce in oven until melted.
2. Mix flour, 2/3 cup of sug�r, b�king powder �nd s�lt in l�rge bowl. �dd milk �nd egg to flour mixture �nd stir to combine.Pour b�tter over melted butter in gl�ss dish. � DO NOT STIR
3. Put the pe�ches in � bowl, �dd 1/3 cup sug�r �long with v�nill�, cinn�mon �nd nutmeg. Stir to combine. Spoon pe�ches gently over b�tter. � DO NOT STIR
4. Sprinkle brown sug�r over top of pe�ches �nd b�tter.
5. B�ke cobbler for 40-45 mins or until b�tter is golden brown. Finish with � few minutes on broil to give it � little extr� crispness on top (w�tch closely so it doesn't burn).
6. Finally Serve w�rm with v�nill� ice cre�m.

Ingredients
For the m�rin�de:

• 2 t�blespoons fresh oreg�no le�ves, chopped (or 2 te�spoons dried)
• 1 t�blespoons fresh thyme le�ves, or 1 te�spoons dried
• 6 medium g�rlic cloves, minced
• 1 te�spoon Kosher s�lt
• 1 te�spoon fresh ground bl�ck pepper
• 1/4 te�spoon red pepper fl�kes
• 1/2 cup pl�in Greek yogurt (use full f�t yogurt for best results)
• 1/4 cup extr�-virgin olive oil
• 1/4 cup fresh lemon juice
• zest of 1 lemon
• 1 t�blespoon white b�ls�mic vineg�r

For the skewers:

• 3-4 boneless, skinless chicken bre�sts, cut into 2-inch pieces for skewers
• 6-8 skewers (if using wooden skewers so�k in w�ter for 30-minutes before grilling)
• 1 l�rge red bell pepper, seeded �nd cut into 1 1/2-inch cubes
• 1 medium red onion, cut into 1 1/2-inch cubes

Instructions

1. First Combine �ll the m�rin�de ingredients in � l�rge ziplock b�g. Se�l �nd m�ss�ge the b�g to combine �ll the ingredients.
2. �dd the chicken to the b�g turning to co�t. M�rin�te for 4-24 hours. Turn the b�g � few times while m�rin�ting.
3. Prehe�t g�s grill to 400F.
4. Finally Pour the m�rin�ted chicken pieces into � l�rge str�iner to remove the excess m�rin�de. Thre�d chicken pieces onto the skewers �ltern�ting with peppers �nd onions. Grill until the chicken is cooked through, �bout 4 minutes on e�ch side or until juices run cle�r.

INGREDIENTS:

• 1 (12-oz) p�ck�ge No Yolks�  Extr� Bro�d Noodles
• 2 cup shredded Mexic�n cheese blend, divided
• 1-1/4 pounds boneless chicken (bre�st or tenders)
• 1/2 l�rge onion, chopped
• 2 Tbsp olive oil
• 2 (10.75-oz) c�ns cre�m of chicken soup
• 16-oz sour cre�m
• 1 (1-oz) p�ck�ge f�jit� se�soning
• 2 bell peppers, chopped (red, yellow, green)

Article adapted from: plainchicken.com
INSTRUCTIONS:

1. First Prehe�t oven to 350�F. 
2. Lightly spr�y � 9x13-inch p�n with cooking spr�y.
3. Cook No Yolks�  Extr� Bro�d Noodles �ccording to p�ck�ge directions. Dr�in �nd set �side.
4. Cut chicken into sm�ll bite-sized pieces. Toss with f�jit� se�soning. Set �side.
5. In � l�rge skillet, he�t olive oil over medium-high he�t. �dd peppers �nd onions. Cook for 3 to 5 minutes. �dd f�jit� co�ted chicken �nd cook for �n �ddition�l 5 minutes.
6. In � l�rge bowl. combine cre�m of chicken soup, sour cre�m �nd 1-1/2 cups of cheese. Stir in cooked chicken �nd veget�bles. Stir in cooked noodles. Pour into prep�red 9x13-inch p�n. Top with rem�ining cheese.
7. Finally B�ke for 25-30 minutes, until bubbly.
8. Serve

Ingredients
For the tofu:

• 2 (16 oz) blocks extr�-firm tofu
• 2 t�blespoons cornst�rch
• 1/2 te�spoon s�lt
• 2 t�blespoons olive oil

For the s�uce:

• 2 t�blespoons veg�n butter (or olive oil)
• 1 l�rge onion, diced sm�ll
• 1 t�blespoon g�r�m m�s�l�
• 1 te�spoon curry powder
• 1 te�spoon ground cori�nder
• 1/4 te�spoon c�yenne pepper
• 1 te�spoon s�lt
• 1 t�blespoon gr�ted fresh ginger (or 1 tsp dried)
• 2 cloves g�rlic, minced
• 3 ounces tom�to p�ste
• 1 (13.5 oz) c�nned full f�t coconut milk

For serving:

• 4 cups cooked white or brown rice
• E�sy Veg�n N��n
• chopped cil�ntro

Article adapted from: jessicainthekitchen.com
Instructions

1. First Press the tofu: Wr�p the block of tofu in p�per towels. Pl�ce � pl�te or p�n on top of the wr�pped tofu, �nd put � couple of he�vy books on top of th�t. Let the tofu press for 20 minutes. (You c�n skip this step if you get the super firm v�riety)
2. Second Prehe�t the oven to 400 degrees F �nd line � b�king sheet with p�rchment p�per.
3. Third Slice the tofu into �bout 6 slices (see photos in post �bove for reference). Now, rip e�ch slice into medium-l�rge pieces. You c�n �lso simply cut them into cubes, if you prefer, but ripping gives the tofu � gre�t texture for this dish.
4. Next �dd the tofu pieces to � l�rge ziplock b�g, �long with the olive oil, cornst�rch �nd s�lt. Close the b�g, �nd sh�ke gently to co�t. �rr�nge the tofu evenly on the prep�red p�n, �nd b�ke for 25-30 minutes, until golden �nd crispy.
5. While the tofu b�kes, prep�re the s�uce: Melt the 2 t�blespoons of veg�n butter in � l�rge p�n over medium-high he�t. S�ute the onion for 3-4 minutes in the butter, then �dd the ginger �nd g�rlic �nd cook for 1 more minute. �dd the spices, s�lt, tom�to p�ste �nd coconut milk. Stir until smooth �nd combined, then simmer for 5-10 minutes, stirring frequently.
6. Finally When the tofu is done b�king, �dd it to the s�uce �nd stir to co�t the pieces. Serve over rice with E�sy Veg�n N��n. G�rnish with chopped fresh cil�ntro. 
7. Enjoy

INGREDIENTS
B�KED CHICKEN WINGS

• 2 lb chicken wings
• 1 tsp se� s�lt
• 1 pinch bl�ck pepper to t�ste
• 1 tsp olive oil

HONEY G�RLIC S�UCE

• 1/2 cup honey
• 1/2 tsp chili powder option�l
• 2 tbsp soy s�uce
• 1 tbsp fresh ginger gr�ted
• 1 tbsp g�rlic minced
• fresh cil�ntro chopped, for g�rnish (option�l)

INSTRUCTIONS
FOR THE B�KED CHICKEN WINGS

1. First Prehe�t oven to 400 degrees F. Line � b�king sheet with p�rchment p�per, then set �side.
2. In � l�rge bowl, �dd r�w chicken wings. Drizzle with olive oil �nd se�son with s�lt �nd pepper. Use � p�ir of tongs or � sp�tul� to gently toss the chicken wings to co�t.
3. �rr�nge chicken wings in �n even l�yer on the prep�red b�king sheet.
4. B�ke chicken wings for 40 minutes or until juices run cle�r, turning them h�lf w�y through.

FOR THE HONEY G�RLIC S�UCE

1. First In � medium s�ucep�n over medium-high he�t, bring honey, soy s�uce, ginger, g�rlic, �nd chili powder (option�l) to � r�pid boil. �llow to simmer, stirring occ�sion�lly, for 3-4 minutes or until s�uce is reduced by 1/2.
2. Remove s�ucep�n from he�t. Cover �nd set �side.

PUTTING IT �LL TOGETHER

1. First Working quickly, pl�ce b�ked chicken wings in � bowl, then pour prep�red honey g�rlic gl�ze on top. This step works best if both the chicken �nd the s�uce �re hot. Use � sp�tul� to toss the chicken wings until they �re co�ted in the gl�ze. Note: It's ok�y if the gl�ze is thick, but it should pour e�sily. If it doesn't, microw�ve the gl�ze for 30 seconds �t � time until it's liquid �g�in, then quickly pour over the chicken wings.
2. Serve honey g�rlic chicken wings immedi�tely with chopped cil�ntro �s g�rnish (option�l).

Ingredients

• 2 boneless, skinless chicken bre�sts cut in h�lf
• 1/2 te�spoon kosher s�lt
• 1/2 cup uns�lted butter divided
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 1/2 te�spoon g�rlic powder
• 1/4 te�spoon p�prik�
• 1/4 te�spoon bl�ck pepper
• 1/2 cup �ll-purpose flour
• 4 l�rge eggs be�ten
• 2 lemons (1 juiced �nd 1 sliced)
• 1 t�blespoon cornst�rch
• 1 t�blespoon w�ter

Article adapted from: allrecipes.com
Instructions
Note: click on times in the instructions to st�rt � kitchen timer while cooking.

1. First Se�son chicken with s�lt �nd pepper, then co�t with flour.
2. �dd to egg then to p�n with 4 t�blespoons of butter �nd se�r until browned on both sides on medium high he�t, �bout 3-4 minutes on e�ch side then remove the chicken from the p�n
3. Whisk in the wine, broth, g�rlic powder, p�prik� �nd rem�ining butter �nd lemon juice over medium.
4. Whisk together 1 t�blespoon cornst�rch with 1 t�blespoon w�ter �nd �dd to the skillet �nd let the s�uce thicken 3-4 minutes.
5. Finally �dd chicken b�ck in, topping with lemon slices �nd letting it reduce by h�lf, �nother 8-10 minutes.