Getting creative in the kitchen

So, this week, my creative juices my flowing, quite literally in the Kitchen. In the past two days, I've come up with TWO new recipes and and gathered about 100 others from trusted on-line sources and friends. This is fun. The first one turned out really well, and the second one I will try tonight when I get home from work. But I thought I would share them:
# 1
This is basically two different types of chicken recipes (Italian crusted chicken, and Parmesan chicken) combined into one. The measures are guesses since i very rarely actually measure it all out, so feel free to do more or less of things to your tastes. Hope you like it!
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Clara’s Italian Parmesan Stuffed Chicken

you will need:
4 large, boneless chicken breasts
1-2 cups of your favorite spaghetti sauce (homemade or pre-mixed, either is fine)

4 teaspoons ricotta cheese

2 cups of mixed shredded cheeses, asiago, Parmesan, mozzarella
2 cups dried bread crumbs
1 tablespoon dried parsley
1 teaspoon each dried oregano, dried basil, garlic powder, and onion powder
8-12 toothpicks
Large baking pan (I prefer glass)

directions:

Grease baking pan in whatever method you prefer (butter, spray, olive oil, etc)

Pre-heat oven to 350 degrees.

In a medium mixing bowl, combine sauce, ricotta cheese, and shredded cheese mix. Stir well, set aside.

In a large mixing bowl, combine bread crumbs, parsley, oregano, basil, garlic powder, onion powder and set aside.

On wax paper, flatten the chicken breasts using whatever method you prefer, beat or roll or whatever.
Take flattened chicken breasts and cover them with the bread crumb mixture.

Return to wax paper flat side up.

Spoon the sauce and cheese mixture into the center of each crumb-coated chicken breast, leaving a little room around the edges.

Roll chicken breasts and secure with toothpicks.

Place in greased pan (seam side down), and bake on center rack in the oven, for approximately 45 minutes to an hour (cooking time vary with ovens) until chicken is cooked through and crumbs are slightly browned.

Remove from oven and serve with whatever sides you want.
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#2:
Apple Raspberry Pork Chops

What you will need:

2 medium to large apples (whatever type you prefer, as long as they are not too mushy)
1 cup raspberries
cinnamon
butter
salt
4-6 pork chops
1 large skillet


directions:


Thinly slice apples, peeling is not required, but please don't use the core
lightly salt the pork chops
place butter (about 1 tsp) apple slices and raspberries into skillet on med-low heat. Add a dash of cinnamon (to taste) sautee.

remove 85% of apple slices and raspberries, but leave the juices in the skillet. Place pork chops in skillet and raise heat to med. Cook thoroughly.
Remove from skillet, cover with sauteed fruits, serve.