Bruschetta Chicken

Ingredients

1/2 cup all-purpose flour

1/2 cup egg substitute (1 large egg)

4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 tablespoon butter, melted

2 large tomatoes, seeded and chopped

3 tablespoons minced fresh basil (1 Tablespoon dry basil)

2 garlic cloves, minced (1 Teaspoon garlic powder)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.

Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Serve over noodles. Yield: 4 servings.

No-Fry Doughnuts

2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water

1-1/2 cups warm milk

1/3 cup shortening

1/2 cup sugar

2 eggs

1 tsp. salt

1 tsp. ground nutmeg

1/4 tsp. ground cinnamon

4-1/2 to 5 cups all-purpose flour

1/4 cup butter, melted

GLAZE:

1/2 cup butter

2 cups confectioners' sugar

5 tsp. water

2 tsp. vanilla extract

1/4 cup chocolate chips (if you want a chocolate glaze, if not omit chocolate chips)

Directions:

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead).

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. cut with a 2-3/4 inch doughnut cutter (or a cup if you don't have a doughnut cutter); place 2 inches apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350˚ for 20 minutes or until lightly browned.

Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla (and chocolate chips if desired). Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen