Deb's Shrimp Cakes

I've made these for both a main course and appetizers. Very tasty!

1 lb Shrimp, cooked, shelled, deveined, and finely chopped
1/4 cup plain bread crumbs (I use Vigo brand)
1/4 tsp garlic powder
1/2 lemon rind, finely grated
1 Tbsp fresh chopped parsley
3 Tbsp mayonnaise (I use Vegenaise)

Mix shrimp, bread crumbs, garlic powder, lemon and parsley. Add mayonnaise and mix until well blended.*

Shape into patties (small if using for appetizers). Fry in small amount of olive oil until nicely browned on both sides.

* optional - 1/4 cup flaked, sweetened coconut can be added here if desired

Deb's Parmesan Chicken

I found this recipe on Epicurious.com and we love it. The original recipe was published in the December, 2001 edition of Gourmet magazine.

3 Tbsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/2 tsp black pepper
3 skinless boneless chicken breasts cut in half
1 1/2 original English muffins
3/4 cup grated Parmigiano- Reggiano cheese (found in your deli)
1 Tbsp unsalted butter, melted

Preheat oven to 450 degrees F. Line a cookie sheet with parchment paper.

Mix mustard, vinegar, salt and 1/4 tsp pepper in large bowl. Add washed and dried chicken breasts, making sure to coat all chicken with mixture.

In your blender or food processor, pulse muffins until finely ground. Add cheese, butter and remaining 1/4 tsp pepper and pulse until mixed well. Empty contents into pie plate.

Dredge chicken breasts in crumbs, coating both sides completely. Press crumbs gently to help crumbs stick to chicken. Place on baking sheet. Bake in center of oven until golden brown, 15 to 20 minutes.