Donna's Oven-Roasted Chicken Cutlets with Lemon Garlic Aioli, Hasselback Sweet Potatoes Au Gratin, and Gazpacho Heirloom Tomatoes

Hello to All!  What a fun time I had in the kitchen today creating some new recipes that also turned out tasty!!  The chicken cutlets are so quick to make and bake and they go so nicely with the sweet potatoes cooked in a delicately cheesy sauce.  The lemon garlic "aioli" adds a very refreshing flavor to the chicken and the gazpacho in the tomato shells were also very flavorful and fast!!  Best, Donna:

Donna's Oven-Roasted Chicken Cutlets with Lemon Garlic Aioli

Ingredients:

For Aioli:

One 6 ounce container lemon yogurt (Liberte or other brand)

1 teaspoon garlic, minced

For Chicken:

1 pound chicken breast cutlets, boneless and skinless

1 egg mixed with 1½ teaspoons water

½ cup cornmeal

¼ cup Parmesan cheese, shredded

½ teaspoon tarragon leaves

¼ teaspoon salt

1/8 teaspoon pepper

Method:

Mix together the yogurt and garlic for the Aioli, and refrigerate until serving time.

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  If cutlets are more than ¼ inch thick, pound with meat mallet until thinned.  Place the egg-water mixture in a large shallow bowl or plate.  Mix together the remaining Chicken ingredients and place in another shallow container.  Dip each cutlet into the egg mixture and then into the seasoned cornmeal assuring that all sides are covered.  Place on prepared baking sheet and spray each with cooking oil.

Bake for 15 minutes or until cooked through.  Remove immediately from oven and serve with Aioli on top.

Serves 4 -  6.

Donna's Hasselback Sweet Potatoes Au Gratin

Ingredients:

5 sweet potatoes, peeled

One 16 ounce jar Alfredo sauce (or homemade)

¼ cup fresh basil, chopped

2 teaspoons garlic, minced

Salt and pepper to taste

½ cup Parmesan cheese, shredded

Method:

Preheat oven to 400 degrees F.  Spray a casserole dish with cooking oil.  Slice each potato into slices without cutting all the way through to the bottom and place in bottom of casserole, cut sides up. 

Mix remaining ingredients except Parmesan cheese and pour over the potatoes making sure that all surfaces are covered with sauce.  Cover dish with foil and bake for 30 minutes.  Turn the potatoes and bake for another 30 minutes.  Remove foil, turn potatoes again and top with cheese.  Bake uncovered for 15 minutes until cheese is golden brown.

Serves 4 – 5.

Donna's Gazpacho Heirloom Tomatoes

Ingredients:

3 heirloom tomatoes, various colors

¼ cup fresh salsa, medium

1 teaspoon garlic, minced

1 Tablespoon balsamic vinegar

Salt and pepper to taste

Method:

Cut out tops of 2 tomatoes and reserve.  Using a grapefruit spoon, carefully remove insides of tomatoes and place in bowl.  Chop the third tomato and add to bowl with the remaining ingredients.  Spoon gazpacho into tomato shells and cover with tops.  Refrigerate 1 – 2 hours before serving.

Serves 2.

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