Ingredients

• 1 pound chicken tenders or boneless chicken breast, cut into ¼ inch thick strips

• 1 egg white

• 1/3 cup Parmesan cheese, grated

• 1/3 cup cornflakes, crumbled

• ½ teaspoon paprika

• salt and pepper

Method

• In a small bowl, whisk together egg white and 2 teaspoon water.

• In a medium bowl, combine Parmesan cheese, cornflakes, paprika, salt and pepper.

• Dip each chicken strip into egg white mixture then roll in the cornflakes mixture.

• Place chicken strips on a greased baking sheet.

• Preheat the oven to 400 degrees F.

• Bake the chicken for 20 minutes or until crisp and no longer pink inside.

Ingredients

• 1 pound pork tenderloin cut into small strips

• 2 tablespoon rice cooking wine

• 1 tablespoon soy sauce

• 2 teaspoon cornstarch

• 1 teaspoon ginger root, grated

• 1 pound asparagus, trimmed and cut into 4 pcs

• oil

• 3 green onions, cut into 1 ½ inch pieces

• 1 cup shitake mushroom, sliced

• ½ cup chicken broth

• 1 teaspoon sugar

Method

• In a bowl, combine pork, half of the wine, soy sauce, cornstarch, ginger and stir to coat. Set aside.

• Heat oil over high heat, stir fry onions about 30 seconds.

• Add pork, stir fry until no longer pink, about 1 minute.

• Add asparagus and mushrooms, stir fry for a minute.

• Add chicken broth, sugar and remaining wine. Stir fry until asparagus is tender-crisp, about 2 minutes.