Chicken "Cheesesteak"

Suggested Piece: 12" Electric Skillet (EOC) and 1 Qt. Sauce Pan

Ingredients

4 chicken breasts
Salt & pepper
2 green peppers, sliced
2 medium onion, sliced
4 tbsp. butter
1/2 c. Franks Red Hot sauce
Mozzarella cheese (#2 cone)

Directions
Layer chicken breasts seasoned with salt & pepper, green peppers, and onion in bottom of 12" Electric Skillet. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for 1 hour. Meanwhile, over low heat combine butter and Franks Red Hot sauce in 1 Qt. Sauce Pan. When chicken is cook through, pour off any excess liquid, and shred. Pour sauce mixture over chicken, peppers, and onions.

Option #1: Serve in hoagie rolls and top with shredded mozzarella cheese.
Option #2: Serve over a bed of romaine lettuce and top with shredded mozzarella cheese.

Frittata

Suggested Piece: Small Skillet

Ingredients
1/4 onion (#2 cone)
1/2 c green pepper, diced
5 eggs
4 egg whites
1/2 tsp salt (opt.)
1/4 tsp pepper (opt.)
3 tbsp Parmesan cheese (#1 cone)

Directions
Add the onions and peppers to skillet and cook over medium-low heat until soft. Meanwhile, whisk together the remaining ingredients in a medium bowl. Add mixture to the green pepper and onions in the skillet and cover. Cook over medium low heat until center of frittata is firm.

Tart Apple Coleslaw

Suggested Piece: 1.5 Qt. Insulated Bowl

Ingredients
1 Granny Smith apple (#2 cone)
1 stalk celery (#2 cone)
1 medium green pepper, diced
1/4 c. olive oil
Juice of 1 lemon
2 tbsp. honey
1 tsp. celery seed
Freshly ground pepper to taste
Sliced almonds (opt.)

Directions
Combine all the ingredients in a bowl and toss well to mix. Chill for an hour or more before serving.

Brazilian Beer Marinated Chicken

Suggested Piece: 11" Large Skillet

Ingredients
4 garlic cloves (#1 cone)
2 tsp. ginger root (#1 cone)
1 onion (#4 cone)
1 tbsp. sweet paprika
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 c. Dijon mustard
2 c. dark lager or stout
1/4 c. avocado oil
4 boneless, skinless chicken breast halves
2 tbsp. butter
1/4 c. cilantro, chopped

Directions
In gallon Ziploc bag combine garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer, and oil. Add the chicken, seal bag, and refrigerate for 4 hours. Preheat skillet over medium high heat. Add chicken to skillet and brown on both sides (approx. 5 min per side) until cooked through. Brush with butter and sprinkle cilantro over the top.