A SELECTION OF EASY MEALS

Ingredients

These are the ingredients you'll need to make this chicken katsu recipe at home:

Chicken: You'll need four skinless, boneless chicken breast halves.
Seasonings: This chicken katsu recipe is simply seasoned with salt and pepper.
Flour: All-purpose flour helps seal in the moisture, adds flavor, and promotes browning.
Egg: An egg adds moisture and gives the Panko something to stick to.
Panko: Panko bread crumbs are responsible for katsu's signature crunch.
Oil: opt for a neutral oil with a high smoke point, such as canola or vegetable oil.

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CHICKEN SALAD

Ingredients

Almonds: Here's the secret ingredient that makes this chicken salad recipe stand apart. Blanched slivered almonds (available at any grocery store) are quickly pan-toasted to bring out their nutty flavour, and then added to the chicken salad mixture.

Chicken: You'll need cooked chicken, chopped, or shredded. If you have leftover roast chicken, or Grilled Chicken rotisserie chicken, chicken salad is a great way to use it all up. You can also use canned chicken to make chicken salad (drain it first), or you can Cook Chicken for chicken salad. Use white or dark meat, or a combination of both if you prefer.

Mayonnaise: Creamy mayonnaise binds together all the separate ingredients for chicken salad into a satisfying mixture of flavors and textures. Use your choice of regular or reduced fat mayonnaise. In this chicken salad recipe, the mayonnaise is enhanced with a tablespoon of lemon juice for brightness and a ¼ teaspoon of ground black pepper. Taste the dressing before mixing it with the chicken; you may find it needs a little salt or other flavour-booster from your spice collection.

Celery: Fresh, crisp celery adds both flavour and crunch. Be sure to chop the celery into small, uniform pieces so it's easier to eat.

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POT LAGSANA SOUP​

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1 (4 ounce) mild Italian sausage link, casing removed

1 pound ground sirloin

1 tablespoon olive oil

1 cup finely chopped onion

1 tablespoon garlic, minced

1 (32 ounce) can low-sodium chicken broth

24 ounces marinara sauce

8 lasagna noodles, broken into pieces

½ teaspoon salt

½ teaspoon freshly ground black pepper

6 teaspoons grated Parmesan cheese

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onion and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.

Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

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SIMPLE BAKED CHICKEN BREAST

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Ingredients

Make this top-rated recipe with just five ingredients:

Chicken Breasts
Of course, you'll need chicken breasts. This recipe calls for four skinless, boneless chicken breast halves.

Olive Oil
Olive oil provides moisture and prevents the chicken breasts from drying out. It also helps the chicken cook more evenly.

Salt
Use your favourite coarse sea salt for the most delicious results.

Creole Seasoning
Creole seasoning adds flavour and a bit of welcome heat.

Chicken Broth
You'll use chicken broth to make an easy pan sauce to pour over the baked chicken.

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SEASON CHICKEN

Coat the chicken breasts with olive oil, then sprinkle both sides with salt and Creole seasoning.

Bake Chicken

Place the seasoned chicken in a broiler pan. Bake in an oven for about 10 minutes, then flip and continue to bake for about 15 more minutes (or until the juices run clear). When the chicken is done baking, transfer it to a plate.

Finish With Pan Sauce

Pour the chicken broth into the pan you used to bake the chicken. Scrape any browned bits off the side with a spatula. Drizzle the pan sauce over the baked chicken before serving.

If you use the 5-ounce breasts the recipe calls for, the chicken should be ready after about 25 minutes in the pre-heated oven.If you use a thermometer inserted into the centre should read at least 165 degrees F.

The best temeture to cook the chicken is 400% F

What to Serve with Baked Chicken Breasts

The world is your oyster when it comes to picking side dishes for baked chicken breasts. It's such a simple dish, almost anything will work: From a basic side salad to indulgent mashed potatoes In need of a little inspiration? 

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