Breaded Pork Chops

4 large eggs
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil

In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.

Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops

Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Italian Chicken & Rice

1/4 cup Kraft Sundried Tomato Salad Dressing
4 chicken breasts
2 cloves garlic
1 can diced Italian tomatoes
1 cup water
1 cup rice
2 TB fresh basil or 2 tsp. dried Italian seasoning
1 cup grated Mozarella cheese

-Heat dressing, add chicken and garlic.
-Cook approximately 10 minutes until chicken is cooked.
-Remove chicken, add tomatoes, water, rice and seasoning.
-Bring to boil and simmer 20-25 minutes until rice is cooked.
-Add chicken to rewarm. Top with cheese to melt.

Label: Thaw and heat. Top with cheese to melt.