Anna's Tiny Kitchen

This delicious chicken recipe is very easy to prepare and the best part is that it is healthy and light!  Marinate the night before and the next day you are ready to go!  This recipe is perfect for two, but you can easily double it to feed four people. 2 chicken breasts 6 garlic cloves, minced 1/2 T. chopped fresh parsley 1/2 T. chopped fresh basil 1 t. salt 1 t. freshly ground black pepper 1 cup Panko bread crumbs 6 oz. plain, nonfat Greek yogurt 1 large red onion, cut into wedges 1 large red bell pepper, cut into strips 4 slices lemon The night before: Pound chicken breasts slightly until they are the same thickness, not too thin.  In a medium bowl, mix the yogurt, garlic, fresh herbs, salt and pepper.  Taste and adjust seasoning accordingly.  Pierce chicken breasts with a fork in several places and combine with the yogurt mixture.  Mix the chicken breasts in the yogurt mixture thoroughly to coat well.  Cover and refrigerate. The next day:

This chewy, delicious bread is seriously to-die-for!  I never knew I had it in me to make pretzel bread, but I surprised myself this time.  You don't have to knead the dough, which makes it even better!  Next time, I will shape the dough into pretzel shapes and make my very own, homemade pretzels!  If you want to make the pretzels, simply roll each of the 12 portions into ropes & then twist into pretzel shapes before boiling.  Enjoy! 1 1/2 cups warm water 2 packets active dry yeast 1 T. sugar 4 1/2 cups cups all-purpose unbleached flour 2 t. salt, plus 2 t. coarse sea salt for sprinkling 1/4 cup melted butter 1 egg, separated 1/4 cup baking soda 8 cups water In a medium bowl, sprinkle yeast and sugar into the 1 1/2 cup warm water.  Don't mix it, just let it sit for ten minutes until it begins foaming.  Meanwhile, in a large bowl, whisk the flour and salt.  Add the melted butter, egg yolk and foaming yeast mixture.  Mix with your hands until the dough ca