Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (I used more)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder (I used more)
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Summer Squash & Zucchini Gratin

2 medium summer squash, cut into ¼ inch slices

2 medium zucchini, cut into ¼ inch slices

2 cups cherry or grape tomatoes (that’s a 1 pint container, if you’re buying them)

2 cloves of garlic, sliced thinly

2 Tbsp. flour

¼ tsp. salt

¼ tsp. pepper

1/4 c whipping cream

3 Tbsp. panko bread crumbs

1/4 c finely grated parmesan cheese

2 Tbsp. olive oil

Preheat oven to 450F. In a large bowl, toss summer squash, zucchini, grape tomatoes, and garlic with flour, salt and pepper. Transfer to a pie plate and drizzle with whipping cream.

In a separate bowl, mix panko, parmesan and olive oil together. Sprinkle the crumbs over the veggies.

Cook until the topping is brown, the veggies are tender and the sauce is bubbling, 20-25 minutes