ROSEMARY LEMON CHICKEN & PROSCIUTTO WRAPPED ASPARAGUS

Another easy dinner tonight. I got creative with cornbread. I didn't want to add a bunch of salt or sugar, so I came up with a couple of ways to naturally flavor it. You will love it.

I want to point something out. Look at the pictures of the chicken. These little things are chicken! Are you still eating mondo-chicken that is 2-3X as big? Please don't eat mondo-chicken. Gross hormones are making your chicken abnormally large. What do you think that stuff does to your body? Can anyone say man boobs? The chicken breasts you see here are from a local butcher. They are free-range, hormone and antibiotic free. They are free to eat bugs and grub that they were designed to eat! Most importantly, my chicken TASTES SO MUCH BETTER. If you don't believe me, please try for yourself. Don't buy the "all-natural vegetarian-fed" crap from your supermarket. Do find yourself a local farmer. Google it. Now! And then make this easy dinner!

Pineapple-Feta Cornbread

1 box Jiffy Cornbread Mix

1 egg

1/3 c cottage cheese

1/4 c crushed pineapple

1/3 c crumbled feta

Preheat oven to 400º. Grease a 10" cast iron skillet with butter. Mix all cornbread ingredients, in the order listed, in a medium bowl. Pour batter into skillet and bake for 20 minutes, until golden brown.

Rosemary Lemon Chicken

3 organic, fresh chicken breasts

2 tsp olive oil

1 Tbsp dried rosemary

1 clove garlic, minced

1 1/2 tsp lemon zest

1/2 tsp each: salt and pepper

Heat grill or grill pan. Mix together rosemary, garlic, lemon zest, salt and pepper in a small bowl. Pat chicken breasts dry and place in a bowl. Add the oil to the bowl and toss to coat. Then add the spice mixture and toss again. Grill over medium high heat, about 4 minutes each side, until cooked through.

Prosciutto-Wrapped Asparagus

with Balsamic Glaze

1/2 lb asparagus, ends snapped

2 large slices prosciutto

1 Tbsp aged Balsamic vinegar

Salt and pepper

Bring a pot of water to a boil. Add the asparagus and blanch 1 minute. Remove asparagus and set aside to cool. When cool, make bundles by wrapping the asparagus with the prosciutto. Add to the grill with the chicken. Brush with balsamic vinegar and sprinkle with salt and pepper. Grill for about a minute on each side.