Curry Chicken

Chicken
I pounded the chicken- SO MUCH BETTER! Used a hammer and wax paper :) Put some EVOO in a frying pan with a clove of garlic, some paprika, salt, pepper and cumin. Rubbed a little lemon juice and spices on the chicken and stuck them in the pan, along with half a cup of sliced onions, heated on low. Mixed up a sauce with 1 C ricotta cheese, 1/2 C miracle whip, curry, paprika, salt, pepper and threw it into the frying pan after the chicken was cooked. Now, mom doesn't like curry, as it turns out. And...maybe neither do I. It was good, but maybe curry is not my fav. I think peanut would be a really good flavor for it; I really liked the consistency of the sauce. Mom boiled broccoli, from the garden, yuuum. I ate it with a salad. I've been making dressing with dijon mustard, lemon juice, balsamic vinegar and sugar. Good, but I need to perfect the proportions. Maybe a drop of almond? Since mom doesn't like curry, I made her ginger chicken- hers was SO moist and tender because I barely let it cook, I need to be more careful about cooking the chicken too long. I made this last night and winged it tonight.

1 T lemon juice
1 1/2 t grated fresh ginger
1/2 t black pepper
2 cloves garlic
4 chicken breast halved.
Pour mixture over chicken and refrigerate for 30 min-2 hours. Spray a frying pan and cook about minutes on each side.

I added some extra spiced and sprinkled mozzarella cheese on top. Yummmm

Also I tried these interesting cookies.
1 egg
1/2 C natural peanut butter
2 T ricotta cheese
2 t vanilla
pinch of cinnamon
2 T coccoa powder
1 C sugar
1 T butter
pinch of salt
pinch of baking powder

They're kind of fun, but need more sugar, and I need to press them down next time, and cook only 8 minutes or less (at 325)- they're for me, and if I want 'em doughy, so be it! Maybe more cinnamon, and a drop of almond?