Parmesan Chicken

• 6 thin sliced breasts
• 11/2 cups flour
• 1 cup bread crumbs
• ½ cup grated parmesan cheese
• 2 eggs, whipped
• Salt and pepper
• Oil/butter for frying 

Place flour on plate and season with salt and pepper.  Place bread crumbs on plate, add the parmesan cheese to the crumbs and season.  Whip eggs together with fork and put in a flat bowl to dredge chicken in.  Dredge each breast in flour, shake off excess then in egg and then in the bread crumb mixture.  Place 2 pats of butter and enough vegetable oil to cover bottom of pan and fry chicken breast approx. 5 min. per side. 

Orzo with Roasted Vegetables

• 1 small eggplant, peeled and diced to about ¾” pieces
• 1 red bell pepper,1” diced
• 1 yellow bell pepper,1” diced
• 1 red onion, peeled and1” diced
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 1 ½ tsp. kosher salt
• ½ tsp. freshly ground pepper
• ½ lb. orzo, cooked and drained 

For dressing:1/3 cup freshly squeezed lemon juice1/3 cup olive oil1 tsp. kosher salt½ tsp freshly ground pepper 

To Assemble:4 scallions minced (white and green parts)¼ cup pine nuts, toasted¾ lb. feta, 1/2” diced..not crumbled15 fresh basil leaves, cut into julienne 

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large sheet pan.  Roast for about 40 minutes, until brown and tender, turning once with spatula.  Meanwhile cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. 

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta ad vegetables.  Let cool to room temperature, then add the scallions, toasted pine nuts, feta and basil.  Check the seasonings and serve room temperature.