Chinese Takeout-on-a-Stick

This one was good.  I was worried about barbequing broccoli, but it turned out well.  I would recommend cutting the red pepper in half though...it was a little spicy, but I loved it :)

RECIPE:

Combine 3 tablespoons each reduced-sodium soy sauce and sesame oil.  Stir in 4 teaspoons each brown sugar and minced fresh ginger root, 2 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes.  Set aside 3 tablespoons for basting.  Add 1 pound cubed boneless skinless chicken breasts to remaining mixture; toss to coat.  Thread chicken and 3 cups fresh broccoli florets onto four metal skewers.  Grill covered over medium heat until chicken is no longer pink, turning occasionally; baste with reserved soy sauce mix during last 4 minutes of cooking.  Makes 4 servings.

I did not have sesame oil, so I used veggie oil, and I do not have fresh ginger root so the powered stuff will have to do :)  I was also concerned about barbequing fresh, uncooked broccoli, so I bought a fresh head and lightly steamed it before skewering it and grilling.  I did not have enough sauce on reserve and I reserved about 1/4 cup, so I would recommend more sauce.

Lemon Sage Chicken

4 boneless skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tbsp minced parsley
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
2 tbsp olive oil

Sauce:
2 tbsp chopped shallots  (I used onion and it was WAY too strong)
3 garlic cloves, minced
1/4 cup white wine (can substitute chicken broth)
4 1/2 tsp lemon juice
1 tbsp parsley
1 tsp dried sage
1 tsp grated lemon peel
1/2 cup heavy whipping cream
3 tbsp cold butter

1. Flatten chicken to 1/2 inch thickness.  In a shallow bowl, combine the eggs, cheese and seasonings.  Place flour in another shallow bowl.  Coat chicken with flour, then dip in egg mixture.
2. In a large skillet, brown chicken in oil in batches.  Transfer to a greased 15x10 inch baking pan.  Bake,  uncovered at 375* for 15-20 minutes or until a meat thermometer reader 170*.
3.  In the drippings, saute shallot until tender.  Add garlic; cook 1 minute longer.  Add the wine, lemon juice, herbs, and lemon peel; cook over medium heat until liquid is reduced by half.  Add cream and cook until thickened, stirring occasionally.  Stir in butter until melted.  Serve sauce over chicken.

How did I change it up?

I added onion instead of shallot..don't do that.  It tastes weird!  I also did not bake the chicken.  I cooked it all in the pan.  It was fine that way, and less to clean up :)  I served this chicken over white rice, and it was pretty good.  I think I will try it with shallots next time :)