A light & citrusy take on an old favorite. About 20 minutes from start to finish.

Ingredients:

4 skinless boneless chicken breast halves
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
cooking spreay
1/2 cup chicken broth
1/3 cup white wine (dry or sweet, as is your preference)
4 tsp capers
1 tablespoon butter

Directions:

1. Take out daily frustration by pounding chicken breasts with mallet (in plastic wrap) until 1/4 inch thick. Brush chicken with lemon juice, sprinkle with salt & pepper. Dredge in breadcrumbs.

2. Coat non stick skillet with cooking spray and heat over medium high heat. Add chicken & cook 3 minutes on each side. Remove from pan & keep warm.

3. Add chicken broth and wine to pan (don’t forget to ‘test’ the wine as you cook. But not too much, or dinner will be late and burned). Cook 30 seconds, stirring. Remove from heat, stir in capers and butter. Serve with veggie orzo or light basil pasta.

Ingredients

1 750-ml bottle dry white wine
3/4 cup peach brandy
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup sugar
1/2 16-ounce package frozen unsweetened sliced peaches
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved

Directions

Stir first 4 ingredients in large pitcher until sugar dissolves. Add peaches and all grapes. Refrigerate sangría until well chilled, about 2 hours. Serve over ice.

Recipe courtesy of Half Assed Kitchen. Find them on Facebook at www.facebook.com/HalfAssedKitchen

Here’s what you need and how you do it:

2-3 chicken breasts, cooked and shredded

1 cup barley

2 bunches scallions, sliced

2 cups frozen corn kernels

3 Tablespoons olive oil

1 pint grape tomatoes, halved

1/4 cup fresh, flat parsley leaves (optional, but yummy)

1 Tablespoon, plus 2 teaspoons fresh lime juice

1 bag baby spinach or arugula

Cook barley according to package directions. Let cool.

Meanwhile, preheat oven to 400 degrees F. Place scallions, corn and tomatoes on rimmed baking sheet. Toss with 1 Tablespoon olive oil and season with salt and pepper. Roast until vegetables are tender and turning the tiniest bit brown (15 to 20 minutes), stirring halfway through.

In a large bowl, combine barley, roasted vegetables, chicken, parsley, 1 Tablespoon olive oil, and 1 Tablespoon lime juice. Season with salt and pepper. In medium bowl, toss spinach with 1 Tablespoon olive oil and 2 teaspoons lime juice. Serve barley mixture over spinach on individual plates.

Ingredients

4 skinless, boneless chicken breast halves – cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple – peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

Directions

In a large salad bowl combine the chicken, celery, onion, apple, raisins, grfapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Best if refrigerated 4-8 hours.

Recipe courtesy of Half Assed Kitchen. For more fun and easy recipe ideas like this, be sure to “like” them on Facebook at (www.facebook.com/halfassedkitchen)

Need an easy appetizer to take to a party? We saw these in our local grocery store (one of about 150 markets within 20 blocks of our houses) and had to recreate them.

Here’s what you need and how you do it:

A bunch of fresh basil
Fresh mozzarella
Fresh grape or cherry tomatoes
Olive Oil
Sea Salt
Bamboo Skewers (found at just about any old grocery store)

Alternately impale washed tomatoes, mozzarella chunks and (washed) folded basil leaves. Brush with olive oil and sprinkle with sea salt.

Ten minutes and you’re done.

And aren’t they pretty and summery?

If you like this recipe, be sure to “like” Half Assed Kitchen on Facebook!

One of our favorites for summer…

Ingredients:

1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Directions

Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.