Photo: Photo: Randy Mayor; Styling: Jan Gautro

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Oven-Fried Chicken Parmesan


Romaine salad
Whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle over 6 cups torn romaine lettuce; toss well.
Basic polenta
Bring 2 cups fat-free, less-sodium chicken broth and 1 cup 2% milk to a boil in a medium saucepan. Gradually whisk in 3/4 cup instant dry polenta. Cook 5 minutes or until thick, stirring constantly.

MyRecipes
March 29, 2010

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