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Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.
In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper. Seal and refrigerate for 2 to 4 hours. Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through.
4 center-cut pork chops, 1/2 to 3/4-inch thick
salt and pepper, to taste
3 tablespoons milk
1/2 cup flour
1/4 cup vegetable oil
Sprinkle pork chops with salt and pepper. Heat oil in a heavy skillet. Whisk egg and milk together in a shallow bowl. Dip each pork chop in the egg mixture then dredge in flour. Fry in the hot oil for about 4 to 6 minutes on each side.
4 pork chops or cutlets
3 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 ounces sliced mushrooms
1 can (14.5 ounces) diced tomatoes with juice
1 tablespoon balsamic vinegar
Trim excess fat from chops or cutlets; rinse and pat dry. Combine the flour, paprika, salt and pepper; dredge the chops in the mixture until well coated.
Heat oil in a large skillet over medium heat; cook the pork chops for about 4 to 5 minutes, until browned. Turn the chops over, add mushrooms, and cook for about 4 to 5 minutes longer. Add tomatoes and vinegar; stir to blend. Cover, reduce heat to low, and simmer for about 20 minutes, or until chops are cooked and tender.
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
1 1/2 pounds ground beef
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon dried marjoram leaves, crushed
1/8 teaspoon pepper
1 envelope mushroom gravy mix
1 can (3 to 4 ounces) sliced mushrooms, drained
2 tablespoons red wine, optional
Directions for salisbury steak
In a large bowl combine ground beef, grated onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into oval patties about 3/4-inch thick. Broil Salisbury steak 3 inches from heat for 3 to 4 minutes; turn and broil other side of Salisbury steak for about 4 minutes, or until done as desired. Prepare gravy mix as package directs; stir in mushrooms and wine, if using. Heat through. Pour gravy over salisbury steak patties and serve with potatoes. Salisbury steak recipe serves 6. More Salisbury Steak