Root Beer Chicken and Zucchini Spears

I've been trying new things lately and these are two dishes that my husband said were keepers! Sadly, I don't have an outdoor grill, so I have to do my grilling indoors. This chicken was really good, but I think I would have liked it a bit more off a bbq. The zucchini is great and I love that fact that they are baked. It made me feel better about eating a ton of them! My kids loved them too!Root Beer Chicken

2 cans root beer, divided

1/2 cup smoky bbq sauce

1/2 cup dijon mustard, plus 1/4 cup for marinade

brown sugar, if needed

1 lb boneless, skinless chicken breasts

1 tsp each salt and pepper

1 tbsp each paprika and garlic powder

2 tbsp olive oil

In a small saucepan, boil 1 can root beer until think and syrupy, about 30 minutes.

Stir in 1/2 cup each smoky bbq sauce and 1/2 cup dijon. Taste sauce and add brown sugar as needed. Set aside.

Meanwhile, smear chicken with dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in a ziplock bag. Pour 2nd can of root beer over chicken in bag. Marinate at least 30 minutes or up to 24 hours.

Grill or broil chicken about 5 minutes per side-basting with 1/2 of the sauce made earlier as you grill. Reserve other half of sauce for dipping.

Zucchini Spears

3 medium zucchini

1/3 cup yellow cornmeal

1/3 cup all-purpose flour

1/4 cup grated parmesan cheese

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp lemon pepper

2 beaten eggs

1/4 cup milk

3 tbsp olive oil

Light ranch or your dipping sauce of choice

Pour olive oil on a small baking sheet, tilting to cover completely. Set aside. Cut off and discard the ends of zucchini. Cut each zucchini in half horizontally. Slice each zucchini half lengthwise into quarters. Depending on size of zucchini, you may be able to slice them to 6-8 spears-just make sure you leave one side with skin.

In a shallow dish, stir together, cornmeal, flour, parm, onion and garlic powder, salt and lemon pepper. In another shallow dish, combine beaten egg and milk.

Roll each zucchini spear in cornmeal mixture, then in egg mixture, then again in cornmeal. Spears should be completely covered. (Or just roll once if you want.)

Place coated spears on oil coated baking sheet-allowing space around each for proper browning. Bake at 400* until all sides are golden and crisp-about 15 minutes. Drain on a paper towel before serving.

Serve with a side of ranch or your favorite dipping sauce.

Serves 4