Update 9/28/07

TV Morning Show 10/26/07

Garlic and Ginger Breast of Chicken, with Pumpkin Seed Salsa

1 cup plain yogurt

3 cloves garlic, minced

2 tblsp. fresh ginger, minced

1 tsp. salt

1 tsp. ground black pepper

4 - 6oz. skinless, boneless chicken breast, pounded 1/4" thick

1/2 cup flour

1/2 cup bread crumbs

1/4 cup corn meal

1/4 grated parmesan cheese

2 tblsp. olive oil

2 tblsp. butter

Mix the first 5 ingredients together in a shallow dish.  Add the chicken coat both sides, cover and refrigerate overnight.  Mix together the flour, corn meal, bread crumbs and cheese.  Dredge the chicken in the crumb mixture.  Coat both sides and saute the chicken in the oil and butter on medium heat.  Brown on both sides and cook chicken through.  Serve with pumkin seed salsa. (recipe follows)

Pumpkin Seed Salsa

3 Roma tomatoes, diced

1 cup diced cucumber

1 jalapeño pepper, minced

1 clove garlic, minced

2 tblsp. fresh cilantro, minced

Juice of one lime

1 tblsp. olive oil

1 tsp. balsamic vinegar

2 scallions, minced

1/2 cup toasted shucked pumpkin seeds

Salt and pepper to taste

Mix all of the ingredients together and let stand one hour.