Breaded Chicken Breasts:

Ingredients

• 3/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 4-1/2 teaspoons minced fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup butter, melted
• 3 tablespoons lemon juice
• 2 garlic cloves, minced
• 6 boneless skinless chicken breast halves
• Dash paprika

Directions

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs.
• Roll-up chicken jelly-roll style; place seam side down in a greased 11-in. x 7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika.
• Bake, uncovered, at 350° for 35 minutes or until juices run clear. Yield: 6 servings.

Mongolian Beef  Recipe:

Ingredients

• 1 tablespoon cornstarch
• 3/4 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 pound beef top sirloin steak, cut into thin strips
• 1 tablespoon olive oil, divided
• 5 green onions, cut into 1-inch pieces
• 2 cups hot cooked rice

Directions

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
• In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Yield: 4 servings.

Potatoes Supreme Recipe:

Ingredients

• 8 to 10 medium potatoes, peeled and cubed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 1 cup (8 ounces) sour cream
• 3 green onions, chopped
• Salt and pepper to taste

Directions

• Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool.
• In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.
• Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.