Bruschetta Chicken w/ Leeky Pasta

This dish is one of my family's favorites. You can easily substitute the chicken cutlets for sliced eggplant. Enjoy!

Bruschetta Chicken

Ingredients:

4 Chicken Cutlets (or sliced eggplant)

Italian Panko Crumbs (can substitute Italian breadcrumbs)

1 cup Buttermilk

Olive Oil

1 container of cherry tomatoes sliced in half

Fresh Basil chopped

3 Garlic Cloves minced

1 cup White Wine

1 Tbsp. Butter

Dip cutlets into a shallow bowl with buttermilk and then roll in the panko crumbs. Coat skillet with olive oil, and add cutlets to skillet heated to medium-high. Cook approximately 3 minutes per side until cooked through. Put cutlets on a plate and set aside.

Add white wine, butter, and garlic to skillet. Cook until the wine is almost evaporated. Add tomatoes and cook 2 minutes. Add basil for 30 seconds.

Arrange cutlets on plate and pour tomato mixture over it.

*To cut calories: eliminate the buttermilk and butter.

Leeky Pasta

Ingredients:

1 Package whole grain angel hair pasta cooked

3 leaks

3 cloves garlic minced

1 Tbsp. butter

Olive Oil

Grated Parmesan Cheese

Salt & Pepper to taste

Thoroughly wash the leeks. You can soak them in water to remove all the dirt if that's easier. Slice leeks like green onions, and then cut in half again. They should be in half circles. They will all break apart during the cooking process.

Add some olive oil, the butter, and garlic to a skillet at medium heat. When heated thoroughly, add the leaks. Cook until the leeks get brown and a little crisp. They usually are a combination of brown and green. Add the pasta and toss until it is coated in the leeky mixture. Take off the heat and add salt, pepper, and grated Parmesan cheese. Serve with the chicken.

*To eliminate calories: limit the amount of olive oil and cut out the butter.