Chicken Cutlets

 Slice chicken breasts thin and pound out if desired. 

Salt and pepper both sides. 

In one bowl add flour, salt and pepper

In another bowl beat eggs with a splash of water, lots of grated cheese, parsley, salt and pepper

In third bowl add plain bread crumbs, panko bread crumbs, grated cheese, parsley, garlic powder, onion powder, paprika, Montreal chicken seasoning, salt and pepper.

Double bread the cutlets with leftover eggs and breadcrumbs.

Add vegetable oil and butter (about 3 tablespoons) to non stick pan. Use a thermometer and wait until oil reaches 375 degrees. Fry on both sides and use a rack to place them on so they stay crispy. 

Honey Dijon Dressing

 3 Tbsp Dijon mustard

3 Tbsp honey

3 Tbsp apple cider vinegar

1 tbsp yogurt or Mayo

2 Tbsp olive oil

Salt and pepper

Trisha Yearwood Slow Cooker Candy

              2 pounds salted dry-roasted peanuts

4 ounces German's sweet chocolate (about 4 squares)

One 12-ounce package semisweet chocolate chips (about 2 cups)

2 1/2 pounds white almond 

Directions

WATCH

Watch how to make this recipe.

1. Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.