Pine Nut Crusted chicken with Angel Hair Pasta

6 tablespoons seasoned dry bread crumbs

2 tablespoons finely chopped pine nuts

4 skinless, boneless chicken breast halves, flattened between 2 pieces of plastic wrap until 1/2-inch thick

2 teaspoons olive oil

8 ounces uncooked angel-hair pasta

1 14-ounce can diced tomatoes seasoned with basil, garlic and oregano

In a shallow dish, combine bread crumbs and pine nuts. Add chicken and turn to coat both sides. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 3 minutes per side until golden brown. Reduce heat to medium, cover and cook 1-2 minutes, until chicken is cooked through. 

Meanwhile, cook pasta according to package. Drain and toss with diced tomatoes. Serve chicken with pasta.

Peach Crisp

INGREDIENTS

• 1 cup rolled oats 
• 1/3 cup brown sugar 
• 1/2 cup all-purpose flour 
• 1 teaspoon ground cinnamon 
• ½ teaspoon nutmeg
• 1/3 cup melted butter 
• 1 tablespoons all-purpose flour 
• 6 cups peeled and sliced peaches
• 1 pint vanilla ice cream 

DIRECTIONS

1.        Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch square baking dish. 

2.        In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, cinnamon and nutmeg. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside. 

3.        In a separate bowl, toss peaches with 1 tablespoon flour. Transfer to the prepared baking dish. Spread with the oat topping. 

4.        Bake for 30 minutes in the preheated oven, until peaches are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.