Pecan-Crusted Chicken with Orange Dipping Sauce

I heard this on the radio the other day as a way to do some shrimp - but since Don can't eat shrimp, I tried it with chicken. So quick and easy to prepare, and so good!

Pecan-Crusted Chicken with Orange Dipping Sauce

2 boneless, skinless chicken breasts (I bet if you used chicken tenders or cut the breasts into smaller pieces, it would take an even shorter amount of time.)
1 egg white
1/2 cup panko bread crumbs
1/4 cup pecan pieces, ground
salt and pepper
1 teaspoon mustard
3 tablespoons orange marmalade
3 tablespoons orange juice
1/2 teaspoon crushed red pepper

Preheat oven to 375˚. In a shallow bowl, whisk the egg white until frothy. Combine the panko crumbs and pecans with salt and pepper to taste in another bowl. Dip the chicken in the egg white to coat, and then in the pecan-panko mixture. Place chicken on a baking sheet coated with nonstick cooking spray. Bake about 30 minutes or until chicken is cooked through.

Orange Dipping Sauce: Combine mustard, marmalade, orange juice, and red pepper in a small bowl. Microwave 30 seconds.

Note: That's fried okra in the picture with the chicken.

Mole-Style Pork Chops, Zucchini and Carrot Ribbons

About once a week, Cooking Light sends me a recipe that I just HAVE to try. Last week the daily recipe was Mole-Style Pork Chops. I love mole - the unique chocolate flavor is something that takes a little getting used to - but it wasn't overpowering in this recipe. These chops were spicy and flavorful, and cooked just to where they were still juicy. The juice blended with the spicy coating to make a little sauce that coated each piece I cut.

Mole-Style Pork Chops
from Cooking Light

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon ground chipotle chile peppers
1/2 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray

Heat a grill pan over medium heat.

Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.

In keeping with my goal of having potatoes as a side dish only once a week, I decided to try this recipe sent to me by Alanna of A Veggie Venture. I bought the little julienne gadget from Pampered Chef many years ago, but haven't used it much. It was perfect for this job, and so easy to use!

Zucchini and Carrot Ribbons
from Alanna of A Veggie Venture

2 carrots, washed but peels on (or off if you prefer)
1 tablespoon butter
2 cloves garlic, minced
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. (I didn't cut mine in half.) Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper. Serves 4