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Brining the chicken is a MUST because it seems to help make the chicken juicier. To brine, first mix 4 cups of cold water with ¼ cup of kosher salt and ¼ cup of brown sugar. Stir until dissolved. Wash and put the boneless, skinless chicken strips in a gallon size zip-lock bag and pour the brine mixture in the bag and refrigerate for 2 to 3 hours. Now, it is time to make the marinade.

Marinade ingredients:

• 1-1/2 cups of apple cider vinegar
• 1/2 cup olive oil
• Juice from one lemon or lime (whichever you prefer – mixing both is tasty too)
• 1/2 cup orange juice
• 8 tsp of minced garlic
• 1/4 cup honey
• 1 cup of Heinz 57 sauce
• 1/2 cup of Worcestershire sauce
• 1/2 cup A-1 Marinade
• Tabasco to taste
• 4 tsp flaked red pepper
• 1 tsp garlic powder

Remove the chicken strips from the brine and rinse and pat dry with a paper towel. Submerge the chicken strips in the marinade (you can use a Tupperware type bowl with a lid, a zip-lock bag or for best results a Vacuvin Marinater) and refrigerate a minimum of 4 to 6 hours. Please note it is best to let them soak overnight. You should set aside some of the marinade to baste the chicken breasts when cooking. Remove and grill. And that’s pretty much it. Good luck!

INGREDIENTS:

• 3 eggs, lightly beaten
• 2 tbsp olive oil
• 3 tbsp milk
• 4 cloves garlic, peeled and chopped
• 1 1/4 cups Italian seasoned bread crumbs
• 8 pork chops – thinly sliced
• 1 3/4 cup grated Parmesan cheese

DIRECTIONS:

Preheat oven to 325 degrees. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs and the Parmesan cheese.

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet and brown.