Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.
Combine breadcrumbs, Parmesan and lemon peel in shallow dish.
Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sautÃ© until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.
Garnish platter with lemon wedges and serve.
Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.
Add rice and stir until rice is well coated with butter.
Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.
Stir lightly with fork. Let stand in warm place about 10 minutes before serving.
Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.
Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.
Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.
Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.
Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.
Remove from oven and toss with the cheese, if desired. Serve immediately.
Add eggs, milk, soda, flour and bananas.
Pour in greased 9x5 inch loaf pan. Bake at 350° for 60-70 minutes.
NOTE: For muffins, bake 12 muffins for 30 minutes.
Add pudding mixes, whisk 2 minutes longer.
Let stand for 2 minutes or until soft-set.
Fold in 1 cup whipped topping. Transfer to crust. Refrigerate for at least 4 hours.
Serve with remaining whipped topping and garnish with chocolate curls, if desired.
NOTE: Fat-free yogurt and milk along with sugar free pudding mixes can be used for a healthier version.
In a small bowl, whisk together oil, vinegar, water, garlic, oregano, and black pepper. Pour over salad and gently toss.
In a bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.
Bake fish in oven for 10-15 minutes or until fish just starts to flake. Baking time will depend on the thickness of the fish you use.
Spread with cheese mixture and bake until golden brown, about 5 minutes. Watch fish closely so that it does not overcook.
**NOTE: This fish can also be made in a broiler. Broil 2-3 minutes on each side. Then top with cheese mixture and broil another 2-3 minutes.
Add flour, salt and pepper. Stir to a batter.
Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.
Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.
Toss lettuce with oranges and cooled almonds.
For the dressing, mix all ingredients and shake or stir well.
Add dressing to salad, to taste, and toss. Serve immediately.