Fried Chicken and Cheesesteaks

A quick dessert from ingredients on hand - and a VERY flexible recipe to boot. Any combination of berries (actually almost any soft fruit) will mix well. Just adjust the sugar added to the tartness of the fruit. Berries, from your freezer. I used blueberries: Cranberries, and some mixed berries - about 8 cups in total: I added about a cup and a half of sugar (less if it hadn't included all those tart cranberries) and a splash of vanilla: Meanwhile in another part of the kitchen: Butter was melted: Leftover, stale storebought cookies were tried and sentenced to execution by spatula: Then mixed with about three cups of oats and the butter. (I didn't sweeten because of the cookies. If you're using all oats, add a bit of brown sugar) Pour the berries into a 13 x 9 pan, followed by the topping. Bake at 375, 35-45 minutes. Serve with whipped cream or ice cream!

I'm moving this week, so I don't have much access to kitchen or computer, so the leftovers are long ago consumed for each recipe this week, but hopefully still useful! 5 pounds of boneless, skinless chicken breast 1 1/2 cup Greek or whole milk yogurt (plain! no sugar!) 3-4 tablespoons lemon juice 2 tablespoons mustard salt black pepper celery salt (or chopped celery - I didn't have any on hand) herbs (I used tarragon, thyme, rosemary and chives - perhaps a scant teaspoon of each?) garlic powder onion powder 1 C pecan pieces (or walnuts) 1 C dried cranberries (or raisins or grape halves) Fill a large pot 1/2 way with water, and add a tablespoon or so of salt. Bring to a boil. Cut the chicken into bite size pieces, and poach until the chicken is cooked (just open a piece with a knife to check). Pour the water and chicken into a colander to drain. (or pull the pieces out one spoonful at a time if you have an hour to spare). Allow the chicken to cool for at least 30 minutes. Me...