Sept Web

Crunchy Cornflake French Toast
Kid’s love breakfast and so do adults! This dish pleases both. Thick, sweet,
eggy brioche bread is coated in crushed cornflakes and cooked to golden
perfection. Sweet, crunchy and delicious! Perfect for big gatherings or a
simple Saturday morning breakfast at home.
Ingredients:
8 slices Brioche bread 4 eggs
1 c. milk 1 T. vanilla
2 t. cinnamon 5 c. cornflakes, crushed
fresh blueberries
maple syrup
Instructions:
1. Preheat a large skillet to medium heat and coat with cooking spray.
2. In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon.
3. In another shallow bowl, pour in the cornflakes. Using a glass cup, crush
the cornflakes into small pieces.
4. When the skillet is hot, dip the brioche bread into the egg mixture on both sides and press into the crushed
cornflakes, again on both sides. Place in the hot skillet.
5. Cook 2 to 3 minutes a side until golden brown and crispy.
6. Serve the French toast warm with blueberries and maple syrup.
Skinny Chicken Bruschetta
There are still plenty of garden tomatoes around to be had! This lightenedup,
crispy chicken is topped with all your favorite flavors from the garden
– tomatoes, garlic, basil – plus Parmesan cheese and a delicious balsamic
drizzle. No one ever turns down this dish!
Ingredients:
8 boneless, skinless chicken breasts, pounded flat
3 eggs plus a splash of water
1 1/2 c. whole-wheat Italian-style breadcrumbs
1 c. shredded Parmesan cheese
1 T. Mrs. Dash all-purpose seasoning
Bruschetta Topping
1 c. grape tomatoes, chopped finely 2 cloves garlic, minced
5 leaves basil, chopped 1 T. olive oil
balsamic glaze, for drizzling
salt and pepper
Instructions:
1. Preheat the oven to 425 degrees. Grease a large rimmed baking sheet
and set aside. Heat another large skillet to med-high heat and coat with
cooking spray. Allow to heat up while preparing the chicken.
2. In a shallow bowl, crack the 3 eggs and whisk together with the splash of water.
3. In another shallow bowl combine the breadcrumbs, half of the Parmesan cheese, and Mrs. Dash seasoning.
4. To coat the chicken, dip in the egg, then the breadcrumb mixture, coating evenly on both sides. Place in the hot
skillet, cooking 3 to 4 minutes a side until golden brown. Transfer the chicken to the baking sheet. When all of
the chicken has been browned, place the full baking sheet in the oven and cook an additional 15 minutes.
5. While the chicken is baking, prepare the topping. In a bowl, combine the chopped tomatoes, basil, garlic, olive
oil, salt, and pepper.
6. When the chicken is done, serve directly off the baking sheet. Topping each chicken breast with the bruschetta
topping, more Parmesan cheese and a healthy drizzle of balsamic glaze. Serve warm.
For more of Ally’s recipes check out the
recipe section at www.qcfamilyfocus.com
or www.sweetandsavoryfood.com
QC Family Focus - September 2017 35