Erin Farish

Breaded Chicken with Marinara Sauce

 Linguini          Green Salad

Lime Sorbet Crumble

Breaded Chicken

4 chicken breasts
1 cup Italian bread crumbs
2 eggs
Season according to taste

Thaw the chicken.  Put eggs in flat bottomed container and gently beat.  Place the chicken breasts in the egg mixture then dip into the bread crumbs.  Place the breasts on a can covered in aluminum foil, cove the top with aluminum foil, place in oven at 350 degrees for half an hour.

Lime Sorbet Crumble

4 cups lime sorbet or sherbet
1 small container Cool Whip
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 1/2 Tbsp. sugar
1 lime

Mix the graham cracker crumbs with the butter and sugar.  Place into an 8x8 inch pan or in individual cups.  Set in refrigerator.  In a separate bowl, mix the lime sorbet and most the the container of Cool Whip.  Set aside the extra Cool Whip.  Take the pan (or cups) with the graham crackers out of the fridge and using a rubber spatula, spread the ice cream mixture over the top.  Put in freezer for 20 minutes.  Prolonged freezing will make the graham crust too firm.  When ready to serve, put extra whipped topping on top and use the lime for preferred garnish.