Favoreats
Favoreats LLC
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INGREDIENTS
2
Servings:
1/2
English cucumber, diced
2
Roma tomatoes, diced
2
ripe avocados, diced
1/4
red onion, thinly sliced
2 tbsp
cilantro, chopped
1
lemon, juiced
Salt,
Black pepper,
1 tbsp
extra virgin olive oil
1
. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
2
. Toss with olive oil, lemon juice, salt, and pepper.
3
. Enjoy!
Inspired by: Natasha's Kitchen.
2
Servings:
2
chicken breasts, boneless and skinless
Salt,
1 cup
mozzarella
1 cup
flour
4
eggs, beaten
1 cup
breadcrumbs
1 cup
oil for frying
3 cups
tomato sauce
1/2 cup
parmesan
2 tbsp
basil
1
. Cut a pocket into each chicken breast.
2
. Stuff the pockets evenly with mozzarella cheese.
3
. Press the edges of the chicken together to seal the pocket.
4
. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5
. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
6
. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
7
. Heat oil in a large pan over medium heat.
8
. Preheat oven to 350˚F/180˚C.
9
. Fry the chicken until golden brown on both sides.
10
. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
11
. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
12
. Bake for 25 minutes or until chicken is cooked through and cheese is turning golden brown.
13
. Serve!
2
Servings:
2
white peaches, sliced
1 cup
raspberries
2 cups
rosé
2
shots white rum
1 cup
peach nectar
1 cup
champagne