Lemon Chicken Picatta

1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 skinless, boneless chekn breast halves
1 tbs vegetable oil
1 lemon
1 tbs butter
1/2 tsp honey

Combine the flour, salt, pepper and garlic powder in a shallow dish and set aside.

Place the chicen breasts, one at a time, between 2 sheets of wax paper orplastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin so they are and even 1/2 inch thick. Peel off the paper and cut the breasts in half lenghtwise.

Heat the oil in an extra-deep 12 inch nonstick skillet over high heat. Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until lightly browned, about 2 mintues.

While the chicken cooks, cut the lemon in hlaf. Cut one half into thin slices, and set aside. Squeeze the juice from the other half into a small bowl (picking out any seeds that may fall in) and set aside.

Turn the chiken and saute until lightly browned and cooked through, another 2 mintues. Remove the chicken to a platter.

Add the butter to the skillet and reduce the heat to low. When the butter is melted, remove from the heat and stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the chicken. Garnish with the reserved lemon slices nad serve.

Serves 4

Hot Honeyed Spareribs

Nonstick vegetable cooking spray
4 lbs baby back ribs, cut into individual rib portions
garlic salt
black pepper
1/2 cup honey
1/4 cup soy sauce
1/4 chili garlic sauce
1 cup catalina dressing
1 tsp ground ginger

1. Preheat broiler. Line bottom portion of broiler pan with foil for easy cleanup. Spray top portion of broiler pan lightly with nonstick cooking spray.

2. eason cut ribs with garlic salt and pepper. Broil for 5 minutes. Turn and broil for an additional 5 minutes. Place browned ribs in a 4-5 qt slow cooker.

3. In a medium bowl, stir together honey, soy sauce, chili garlic sauce, catalina dressing and ginger. Pour sauce mixtue over ribs. Move ribs around to make sure they are all coated. Cover and ocok on low-heat setting for 8 hours or high heat setting for 3-4 hours.

4. With tongs, remove ribs from slow cooker. Skim fat from sauce. Serve ribs with sauce on the side.

Sesame Chicken Drumettes

1/3 cup teryaki sauce
1 1/2 tbs dry sherry
1 1/2 tbs toasted sesame seeds
1 1/4 lbs chicken drumettes
1 1/2 tbs barbecue sauce
1 1/2 tbs honey
1/4 tsp oriental sesame oil

1. In a large reseable plastic bag , combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate at least 30 mintues or up to a day.

2. Preheat oven to 400'. Line a cookie sheet with foil Using tongs, transfer drumettes to cookie sheet. Discard marinatde. Bake until drumettes are golden brown, about 15 mintues.

3. Mix barbecue sauce, honey and sesame oil in a small bowl. Brush drumettes with honey mixture and bake 5 mintues. Turn drumettes and brush with honey mixture and bake 5 minutes longer.