Let's Vote! Discussion on 8/21

Here are the recipes up for this week's vote. Voting ends Thursday morning, 8/14 when we discuss last week's winning recipe: Caesar burgers. We will discuss the winner of this vote on Thursday, 8/21.

Recipe #1 -- Cheddar Chicken

Cheddar Chicken
"A quick and easy coated chicken recipe for busy people on the go!"
PREP TIME 30 Min
COOK TIME 40
MinREADY IN 1 Hr 10 Min

INGREDIENTS:
*1 cup crushed cornflakes cereal (SUB PANCO BREAD CRUMBS!)
* 3/4 cup grated Parmesan cheese
* 1/4 cup shredded Cheddar cheese
* 1/2 cup butter, melted
* 8 skinless, boneless chicken breast halves

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
3. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
4. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

Recipe #2 -- Honey and Spice Glazed Pork Chops
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=491634

Ingredients
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS:
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.

Yield
4 servings (serving size: 1 pork chop and 1 tablespoon glaze)

Nutritional Information
CALORIES 321(34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g


And since everyone's making it, here's the Buffalo Chicken in the crock recipe. This is just so we all have it for future reference.

INGREDIENTS:
4 chicken breasts
1/2 C. Frank's
2 T white vinegar
2 T melted margarine/butter

DIRECTIONS:
Place everything in crock pot. Cook on low for 8 hours. Shred. Cook on low for 20 minutes to soak up the sauce.

SERVING SUGGESTIONS:

May be served over salad, pasta or rice. Can be used on sandwiches. May be topped with blue cheese dressing.