1 - 1½ lbs boneless chicken breast or tenders
1 cups breadcrumbs (plain or seasoned)
¼ cups Parmesan cheese
1 package sliced mushrooms
½ - ¾ cups Marsala wine
Cut the chicken into small pieces (a little larger than bite size).
Combine the breadcrumbs and parmesan cheese in a bowl and coat each piece of chicken.
Layer the chicken in a baking dish coated with cooking spray.
Bake the chicken at 400 for 5 minutes on each side.
On the stovetop, heat about 1 tablespoon of olive oil in a skillet.
Add the onion and saute until translucent.
Now add the mushrooms.
Season with salt and pepper to taste.
When the mushrooms wilt, add the marsala wine.
Cook for at least ten minutes to allow the alcohol to cook off.
Spread the sauteed mushrooms and onions over the chicken and bake at 350 for about 20 minutes.
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1 onion, chopped
1 Tbsp. curry powder
1 lb. ground turkey
1/2 cup feta or goat cheese, crumbled
1 cup plain whole milk yogurt, preferably Greek
Grated peel and juice of 1 lemon
1 large tomato, coarsely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
Salt and pepper
4 pitas or other flatbread, warmed
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside.
In a small bowl, mix the tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper
Place a warm pita on each plate, top with turkey curry and tomato salad and fold over.