POTATO CRUSTED CHICKEN

1-1/2 lbs. boneless chicken breasts
1 cup potato flakes, roasted garlic brand
1 Tbsp. Parmesan cheese
1/4 tsp. salt
2 eggs, whipped
1 Tbsp. olive oil

Preheat oven to 375 degrees.

*If you are using thick boneless breast pieces, hold your hand on top of the chicken breast and gently cut the chicken breast halves horizontally.

Rinse chicken a dry with a paper towel.   Place eggs in a shallow bowl.  Mix together potato flakes, Parmesan Cheese, and salt; place in a shallow bowl.  Dip each chicken piece in egg then in the potato mixture.  Lightly spray a cookie sheet with non-stick spray and place chicken pieces on sheet.  Drizzle chicken with olive oil and bake for 30 minutes, turning chicken once 1/2 way through baking.

TOMATO ROTINI TOSS

4 cups dry Rotini pasta
1 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, diced
2 cloves garlic, diced
1/2 tsp. oregano
1/2 tsp. basil
1 (14.5 oz) can dices tomatoes
2 Tbsp. Parmesan Cheese

In a medium sauce pan, sauté onions and garlic in butter and oil until onions are soft.  Add oregano and garlic and simmer for an additional minute.  Add dices tomatoes and salt and simmer until pasta is finished cooking.  Cook 4 cups of rotini pasta according to packed directions.  Drain pasta well and put back in the pan.  Add the cooked tomato mixture to pasta and stir through.  Add Parmesan chess and stir lightly until blended.