Marys Community Corner

(SO not your Weight Watcher's recipe... but it is yummy... so cheat for a night!) Ingredients 1/2 cup fine dry bread crumbs 4 skinless, boneless chicken breast cut into strips 3 tablespoons olive oil SAUCE: 1 cup brown sugar 1 cup ketchup 4 tablespoons vinegar 1/2 cup water 1/4 cup sesame seeds Directions In a bowl or plastic bag, combine bread crumbs and chicken pieces, a few at a time, and toss to coat. Heat oil in a skillet over medium heat. Cook and stir chicken for bout 5 minutes or until juices run clear. Remove from pan. In a small saucepan, combine sauce ingredients; stir until reduced and syrupy. Add sesame seeds. Dip chicken strips into sauce and lay out on greased oven pan (I used olive oil spray). Brush chicken strips with additional sauce. Save any left over sauce for dipping. Bake at 375 for 15 minutes. Remove and serve. I served this with sauteed broccoli (in olive oil and garlic, salt and pepper) and Shirataki angel hair noodles.

1 Cornish Game Hen, halved lengthwise, cleaned, backbone removed 1 tablespoon butter, softened, divided 1/3 cup yellow onions, chopped 1 tablespoon fresh thyme, chopped, divided 1/2 cup tawny Port wine 3/4 cup frozen blackberries, thawed 2/3 cup chicken broth 1 teaspoon flour 1 Cornish Game Hen, halved lengthwise, cleaned, backbone removed Salt and pepper, to taste 2 fresh Parsley sprigs Place Cornish game hens on baking sheet lined with greased foil; brush with 1 teaspoon melted butter, season with salt, pepper and 1 teaspoon thyme. Roast at 425°for 35 minutes or until juices run clear. Remove from oven, blot on paper towels. In a medium-sized saucepan over medium-high heat melt 1 teaspoon butter, add onion and remaining 2 teaspoons fresh thyme; saute until tender without browning. Add tawny Port wine; boil 4 minutes. Stir in blackberries (reserve 1 teaspoon for garnish) and chicken broth; boil until reduced to 3/4 cup stirring frequently. Strain blackberry mixture; discard solids.

Ingredients 2 Tbsp all-purpose flour 1/2 tsp table salt, divided 1/4 tsp black pepper, freshly ground 12 oz uncooked boneless, skinless chicken breast, thinly sliced 2 tsp olive oil 1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided 2 tsp minced garlic 2 1/2 cup(s) broccoli, small florets 2 tsp lemon zest, or more to taste 2 Tbsp parsley, fresh, chopped 1 Tbsp fresh lemon juice Instructions On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tabl