Marys Community Corner

Ingredients * 1/2 teaspoon paprika * 1/2 teaspoon salt * 1/4 teaspoon pepper * 3 large boneless, skinless chicken breasts, cut into 2-inch pieces * 2 eggs, slightly beaten * 1 cup Italian seasoned bread crumbs * 1/2 cup sugar * 1/2 cup lemon juice * 1 1/2 teaspoons curry powder Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan. 3. Bake in preheated oven for 15 minutes, turning once. 4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes. 5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Ingredients 1 side fresh salmon, boned but skin on (about 3 pounds) For the marinade: 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Directions Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin