Tilapia with Tomato, Feta and Capers

4 filets of Tilapia
½ c feta
14oz diced tomato
1/8 c. caper
3 tbs lemon
1tbs olive oil
¼ onion diced
Salt and pepper filets. Add olive oil to pan and diced onion. Add filets and cook. Remove filets a little early (cook about 2 -3minutes each side over medium heat) keeping onion in the pan/ Drizzle 1TBS lemon over filets and set aside. Add tomato, capers (the caper are variable it depends on how much you like, I love them, so personally add much more, but if you don’t love them or the salt add a little less and keep adding until you are happy with the flavor). Cook until most of water from tomatoes cooks off. Reduce heat. Add filets back to tomato mixture, and put crumbled feta on top. Increase temperature until liquid is bubbling hard. Cover and turn off heat. Let pan sit for 5 minutes. Serve.

Lemon Chicken Pasta

½ C panko bread crumbs
½ C grated parmesan cheese
1 lb chicken
½ lb pasta
2 TBS capers
½ C oil
¼ C lemon
1 egg
1 TBS water
Combine egg and water and wisk. Pound out chicken breasts unil thin (you may need to cut chicken breast to half thickness). Season well with salt and pepper. Combine bread crumbs and parmesan. Dip chicken in egg and then crumb mixture. Fry in oil. While cooking chicken, cook pasta and set aside. When chicken done, add lemon to pan with oil and drippings and stir, add capers, and poor over pasta and chicken. Serve immediately.