Chicken La Rosa by La Linda'

6 chicken cutlets sliced thin
1/2 cup of panko or bread crumbs
1/2 Eggplant - I used the Japanese one
sliced Mozzarella Cheese-enough to place on top of each cutlet i use 1 slice per cutlet
1 cup of Ricotta Cheese (lower fat one)
1 small can of Tomato Sauce
1/2 cup of Sliced Mushrooms
1/2 cup of Sherry Wine or Cooking Sherry
1/2 cup of Chicken Broth

Oil your baking pan lightly
dip cutlets in beaten egg
coat in bread crumbs or panko
saute in evoo until golden brown
transfer to paper towel coated dish to drain off any excess oil
sliced up eggplant nice and thin lay down a couple of slices
top with the cutlets add a couple more eggplant slices on top
put a couple dollops of ricotta cheese on top
then put mushrooms on top of the ricotta cheese
place sliced mozzarella cheese on top on diagonal
then pour the sherry-chicken broth over the chicken
add a couple spoonfuls of Tomato sauce on top of mozzerella cheese
Cover with foil
Bake 350 preheated oven for 45 minutes

this recipe came from a dear family friend of many years ago (now deceased) name Rose - she was an excellent Italian cook. Haven't made this one in years but since I make Chicken at least 4 nights per week- I was looking for something different and delicious.  Not a diet recipe but just get to the gym before or after you eat this! That's my theory on eating these types of dishes - and I am NOT going to NOT eat them - life's too short!!

New York Strawberry Topped Cheesecake

2 cups of graham cracker crumbs
1/2 cup of butter melted
2 tablespoons Sugar

4 (8 oz) packages of cream cheese,softened
1 1/3 cup sugar
2 tablespoons corn starch
1 tablespoon vanilla
3 eggs
1 cup sour cream

in small bowl mix together the graham, sugar and butter. Keep 2 tablespoons on the side. Then press rest into a 9 inch springform pan.  Put in freezer while mixing rest of ingredients.

in a large bowl, beat the cream cheese till fluffy, then add the sugar, cornstarch amd vanilla. Beat till all mixed well, add the eggs one at time beating well after each egg. Stir in the sour cream.

Pour into your crust. Bake at 325 for 1 hour 15 minutes. Cool for 15 minutes outside the oven then loosen the sides of your pan. Let it continue to cool for 45 more minutes then remove sides of your springform pan.  Refrigerate for minimum of 3 hours before serving.

For Strawberry topping:
Fresh large container of Strawberries - green removed
3 tablespoons of good strawberry preserves
put preserves in small sauce pan and melt down -add in the whole strawberries let them simmer just till slightly soft (you dont want them to get mushy)
put in refrigerator till you are ready to garnish your cake.
Arrange strawberries on top of cake, do not use all the liquid just alittle then sprinkle the top with the remaining 2 tablespoons of graham crumbs!

Totally fattening but you'll just have to work harder in the gym this week:) So go for it!!