Amaretto Chicken Breasts - serves 4 1/4 cup butter 1/3 cup onions chopped 1/3 cup celery chopped 4 cup bread crumbs 1 can water chestnuts 2 tsp poultry seasoning 1 tbsp beau monde seasoning 1 cup chicken broth 1/2 cup Amaretto liquor 4 boned and skinned chicken breasts Glaze: 1 1/2 cup light brown sugar 1/2 cup honey 1/2 cup orange juice 1/3 cup Amaretto liquor Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture. Baste with glaze. Glaze sauce: Combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table. Basil-Orange Pineapple Chicken - serves 4 1 pineapple 1 tsp margarine 4 skinless boneless chicken br Salt 1 tsp vegetable oil 1 small red bell pepper 1/2 cup frozen Dole pineapple orange 1/2 cup white wine 2 tbsp Dijon mustard 1 tsp onion powder 1/2 tsp cornstarch 1/2 cup fresh basil leaf 1/2 tsp black pepper 2 orange Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell, then crosswise into thin slices. In nonstick skillet, saute pineapple in margarine until lightly browned. Remove. Pound chicken lightly until even thickness. Season with salt. Brown chicken in oil. Cover, simmer 6 minutes. Remove. Saute red pepper in same pan. Combine juice concentrate, wine, mustard, onion powder and cornstarch; stir until blended. Add to pan. Cook, stirring, until sauce boils and thickens. Add chicken, basil and black pepper to sauce. Spoon sauce over. Add oranges; heat through. Serve with pineapple. Caribbean Chicken Breasts - serves 4 4 boneless, skinless chicken breast halves 1/2 tsp ground coriander 1/4 tsp ground ginger 1/2 tsp ground cumin 1/8 tsp cayenne pepper 1 tbsp vegetable oil 1/4 cup fresh lemon juice 3 tbsp fresh orange juice 3 tbsp fresh lime juice 1/3 cup mango chutney with jalapenos Cilantro sprigs Red chili peppers In small dish, mix together coriander, ginger, cumin and cayenne pepper. Rub mixture over each chicken breast half. In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm. To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish with cilantro sprigs and red chili peppers. Cajun Chicken Sandwich - serve 1 1 boneless, chicken breast half 1 tsp cajun seasoning, or 1/2 tsp chinese five-spice powder Salt and ground pepper Juice of 1/2 lemon 1/2 cup mild blue cheese 1 tbsp mayonnaise 4 cherry tomatoes, halved 1 salad onion, sliced Handful of salad greens 2 slices of bread Season the chicken with salt, your choice of spices, and pepper. Cook skin side down in a nonstick frying pan for 5 minutes the skin is nicely brown and crispy, then turn and cook for about another 4 minutes until cooked through but still moist and juicy. Now squeeze over a little lemon juice over it. While the chicken is cooking blend together the blue cheese and mayonnaise. Layer the salad ingredientson top of the slice of bread and top with the moist chicken followed by the blue cheese mayo. Sandwich together with the remaining bread and eat warm. Charred Chicken and Pepper Fajitas - serves 2 2 large skinless, boneless chicken breast halves, cut into 1/2 inch 1 yellow pepper, cut lengthwise into 1/2 inch 1 red onion, thickly sliced 1/2 tsp dried oregano 1/4 tsp crushed chilies 2 tbsp vegetable oil grated rind and juice of 1 lime salt and ground black pepper 4x8 inch flour tortillas sunflower oil, for brushing leafy salad, to serve 2/3 cup sour cream Place the chicken strips, pepper, red onion, oregano, chilies, oil, lime rind, and juice in a large bowl. Add plenty of seasoning and toss together until well mixed. Heat a flat griddle or heavy nonstick frying pan. Add the chicken mixture and cook over a high heat for 8 minutes, turning once or twice, until the mixture is well browned, lightly charred and cooked through. Brush the tortillas with sunflower oil and briefly warm them in the microwave for 10 seconds, or heat them in a dry frying pan for a few seconds on each side. Serve separately, or pile the fajitas in the middle of your warm tortillas, add salad and a dollop of sour cream, roll up and enjoy. Serve with a bottle or two of chilled beer. Cheese Stuffed Chicken Breasts - serves 4 3/4 cup Cream cheese 1/3 cup Blue cheese 5 tbsp butter Grated nutmeg 3/4 cup Swiss cheese, grated 3 chicken breasts, 3/4 lb each skinned, boned, halved 3 tbsp Dijon mustard 1/3 cup flour 1 egg, beaten 1/4 cup bread crumbs 4 tbsp clarified butter Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into 6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour. Flatten chicken breasts between sheets of waxed paper. Spread each piece with 1/2 tsp mustard. Put 1 cheese oval in center of each breast and enclose completely with chicken. Have ready 3 separate bowls containing flour, egg and crumbs. Roll each breast in flour, then egg, then crumbs and chill 1 hour again. In a heavy oven-proof skillet, sear breasts in butter over high heat for 2-3 minutes or until lightly browned. Transfer pan to -preheated 400 F. oven and bake for 7 minutes or until chicken is cooked through. Chicken with Avocado and Roasted Pepper Cream - serves 4 3 yellow, green or red bell peppers 1 cup uncooked rice 2 cup heavy cream (divided use) 1 tbsp vegetable oil 6 boneless, skinless chicken breast halves Salt end pepper to taste 2 avocados 1/2 cup sour cream Preheat oven broiler. Arrange peppers on roasting pan. Place under hot broiler, about 5 inches from heat; cook till skin turns black. Turn frequently to char all sides. Remove peppers from roasting pan and place in a plastic bag. Close tightly and allow to steam 10 minutes. Cook rice according to package directions. When rice is done, remove from heat and keep warm. Carefully remove peppers from bag. When peppers are cool enough to handle, slip off and discard charred skins. Hold peppers under cold running water to make peeling easier. Chop peppers coarsly. In work bowl of food processor, combine peppers with 1 cup heavy cream. Process until smooth. Stir in remaining cream; set aside. Heat vegetable oil in large skillet over med-high heat. Cook chicken breasts until brown on both sides. Season to taste with salt and pepper. Pour cream mixture over chicken. When mixture comes to a boil, reduce heat to a vigorous simmer. Cook until sauce is reduced and slightly thickened, about 20 to 30 minutes. Adjust season- ing to taste. Right before serving, peel and thinly slice avocados. Remove chicken breasts from heat and stir sour cream into sauce. Serve chicken breasts over rice with plenty of sauce and garnish with avocado slices. Chicken with Cherries and Sour Cream Sauce - serve 4 6 skinned and boned chicken breasts 2 tbsp light vegetable oil 2 tbsp butter 1/4 lbs chopped mushrooms 1/4 tsp finely chopped garlic 1/2 tsp tomato paste 1 tbsp cornstarch 1 cup chicken broth 1 cup sour cream 1 cup pitted cherries Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 tbsp of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. Remove pan from heat. Add tomato paste and cornstarch; blend. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler. Chicken Curry with Pineapple and Coconut Milk - serves 4 13 oz chicken fillets 1 tsp chilli paste 20 fl oz coconut milk 10 oz canned pineapple pieces 1 tbsp brown sugar 1 tbsp fish sauce Slice chicken, drain pineapple pieces. Bring half of the coconut milk to boil and add chilli paste. Add chicken and heat. Add pineapple, sugar, fish sauce and the rest of the coconut milk and stir. Simmer for 15 minutes. Chicken and Mushrooms in Sherry Sauce - serves 4 1/3 cup oil 6 whole boneless chicken breasts, skinned cut into 1/2-inch 2 garlic cloves, minced 1/4 cup flour 1 tsp salt 1 tsp lemon pepper seasoning 1 cup dry sherry 1 cup chicken broth 2 tsp lemon juice 2 bay leaves 4-4.5 oz. jars whole mushrooms draine In large skillet, heat oil over medium-high heat. Add chicken; stir until chicken is no longer pink. Remove chicken with slotted spoon. Add onion and garlic; cook until tender. Stir in flour, salt and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add chicken and mushrooms, simmer 5 minutes or until thoroughly heated. Remove bay leaves. Chicken with Orange, Raisins and Almonds - serves 4 3 lb chicken thighs or drumsticks 2 tsp cinnmon 1/2 tsp salt 1/4 tsp freshly ground pepper 2 tbsp vegetable oil 1 md onion chopped 1 clove garlic crushed thru a press 3/4 cup orange juice 3 tbsp raisins 1/3 cup slivered almonds Season chicken with cinnman, cloves, salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside. Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer. Return chicken to pan. Add orange juice and raisins. Cover, reduce heat and simmer 15 minutes until chicken is tender. Garnish with almonds. Chicken, Shrimp, Beef with Peanut Sauce - serve 8 For Sate: 1 cup teriyaki sauce 4 garlic cloves; minced 3 tbsp fresh lime juice 2 1/2 tbsp minced fresh ginger 2 tbsp brown sugar 24 md uncooked shrimp; peeled, deveined 1 1/4 lb boneless skinless chicken breasts; cut into 1/2-inch 1 1/4 lb beef skirt steak; cut into 3x1/2-inch 1 mignon, cut into 3x 1/2 x 1/4-inch 36 bamboo skewers; soaked in water 30 minutes (about) 1 banana leaves or ornamental kale 1 lime slices For Peanut Sauce: 1 cup creamy peanut butter 1 can chicken broth; (14 -1/2-ounce) 1/4 cup fresh lime juice 3 tbsp brown sugar 2 tbsp plus 1 tsp soy sauce 2 tbsp chopped peeled fresh ginger 1/2 tsp dried crushed red pepper 1 lime peel julienne 1 hibiscus or gardenia flowers (optional) For sate: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef, stir to coat. Cover and chill 30 minutes to 1 hour. Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. Can be prepared 2 hours ahead. Cover and chill. Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve. For peanut sauce: Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups. Chicken Parmigiana - serve 6 1/3 cup dry bread crumbs 2 tsp Parmesan cheese, grated 3/4 tsp Italian seasoning 1/2 tsp garlic powder 1 lbs chicken breasts without skin 1 egg, beaten 8 oz tomato sauce 3/4 cup Mozzarella cheese, shredded Combine first 4 ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a cookie sheet or jelly-roll pan. Bake in preheated 375f oven for 10 minutes. Turn chicken over; bake 10-12 minutes or until chicken is thoroughly cooked. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until chicken is melted. Chicken with Port and Raisins 1/2 cup dark raisins 1 cup port wine 2 tbsp extra virgin olive oil, divided 4 breasts of chicken 2 shallots, diced 1/4 pound fresh mushrooms 2 tbsp balsamic vinegar 1 cup heavy cream, or evaporated milk 1/4 tsp grated fresh nutmeg 1 tbsp cornstarch mixed with 1 tbsp water Salt and freshly ground pepper, to taste Fresh herbs for garnish Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tbsp of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tbsp olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs. Couscous would make a perfect side dish. Creamy Chicken Manicotti - serve 4 32 Manicotti shells 42 oz can creamy chicken mushroom 2 cup commercial sour cream 8 cup chopped cooked chicken 1 cup chopped onion 8 tbsp butter or margarine 16 oz can sliced mushrooms undrained 4 cup shredded Cheddar cheese Cook manicotti shells according to package directions, omitting salt; drain shells, and set aside.Combine soup and sour cream; stir well. Combine half of soup mixture and chicken; stir well. Set aside remaining soup mixture. Stuff manicotti shells with chicken mixture; place in a greased 12- x 8-x 2-inch baking dish.saute onion in butter in a large skillet until tender; add mushrooms. Stir reserved soup mixture into mushroom mixture. Spoon over manicotti; bake, uncovered, at 350 °F for 15 minutes. Sprinkle with cheese, and bake an additional 5 minutes. Csirke Paprikas (chicken in paprika sauce) - serve 4 1 each frying chicken, cut into pieces 8 slice bacon 1/4 cup finely chopped onion 1 cup + 1 tbsp flour 1 tsp salt 1 tsp + 1/2 tbsp paprika 1 each Uecikn bouillon 1/2 cup milk 1 1/2 cup thick sour cream Clean, rinse and pat dry the chicken, and cut into pieces. Dice bacon and place into dutch oven. Cook slowly, stirring and turning frequently, until bacon is slightly crisped. Add the chopped onion and cook until transparant stirig ocsoally. Meanwhile, coat chicken evenly by shaking 2 or 3 pieces at a time in a plastic bag containing 3/4 cup flour, 1 tsp salt, and 1 ½ tsp paprika. With slotted spoon, remove bacon and onion from pan, leaving bacon fat in pan and set aside. Save 2 tbsp bacon fat and set aside. Slightly increase the heat under the pan. Lightly and evenly brown the chicken, starting with meatier pieces, and browning skin sides first. When chicken is browned, reduce heat. Cover pan tightly and cook chicken slowly for about 25 to 40 minutes until thick pieces are tender when pierced with a fork. Meanwhile, dissolve chicken bouillon in 1 cup hot water and set aside. Melt saved bacon fat again in a small saucepan over low heat. Blen into the fat 2 tbsp flour. Heat until the mixture bubbles, stirring constantly. Remove from heat and gradually add chicken broth, stirring all the while. Return o heat and bring to rapid boil. Keep stirring! cook 1 to 2 minutes longer. Gradually add (still stirring of course) milk and 1/2 tbsp paprika. When thoroughly heated, remove saucepan from heat. Stirring vigorously with a whisk or fork, add the sour cream to the sauce in small amounts. Mix in the bacon and onion. Pour the sauce into the skillet over each piece of chicken. Cook over low heat, stirring sauce and turning chicken frequently for 3 to 5 minutes or until thoroughly heated; do not boil. Cover pan tightly; turn off heat under chicken and let s csirke paprikas (chicken in paprika sauce). Curried Chicken Livers with Rice - serves 4 4 tbsp butter 1/2 cup finely chopped onion 1 lb chicken livers, trimmed and cleaned 2 tsp curry powder 1 cup chicken broth 1/2 cup golden raisins 1/2 cup chopped apple Salt to taste 4 cups hot cooked rice 1 cup peanuts, chopped Melt the butter in a skillet. Stir in the onion and cook for 5 minutes over low heat. Turn the heat to medium, add the chicken livers and cook until brown, about 2 minutes on each side. Remove livers to a warm plate. Add the curry powder to the skillet and stir to blend with the onion and pan juice. Add the chicken broth, raisins and apple, bring to a boil and reduce to about 3/4 cup. Taste and add salt. Put the hot rice on a platter with the chicken livers on top and pour the curried sauce over it. Sprinkle with the peanuts, if you wish. Drunk Chicken 1 whole chicken A few slices of bacon 300g mushroom (about 10 oz) 7 ounces dry white wine 1 cup sour cream Salt and pepper to taste Cut the chicken into bigger pieces, then add salt and pepper slightly. Add the wine, then cook for 15 minutes on high heat in a covered dish. look for another 20 minutes on medium heat. Cut the mushroom to small pieces and together with the sour cream add on top of the chicken. Cook the chicken for 10 minutes. Take off the cover and cook until red. During the cooking the alcohol in the wine will "vanish" leaving only the delicious taste so this can be enjoyed by the whole family including children Gourmet's Chicken Tetrazzini - serves 4 4 pounds Chicken cut in pieces 1 cup Heavy cream 1/2 pound Mushrooms thinly sliced 3 tbsp Medium dry sherry 5 tbsp Unsalted butter Nutmeg to taste 1/2 pound Spaghetti 1/2 cup Parmesan cheese grated 2 tbsp Flour In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the turkey meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. Grilled Chicken Breasts with Wild Mushroom-Bourbon Sauce 1/2 cup chopped fresh rosemary 1/2 cup lemon juice 2 tbsp Dijon mustard Salt and pepper to taste 1 1/2 cup olive oil 20 chicken breast halves skinned and boned 10 Shallots chopped 60 ml garlic chopped (1/4 cup - what a comedian, other stuff's in english) 1 1/2 lb ****take mushrooms sliced 2 1/2 oz dried mixed wild mushrooms, soaked in hot water and chopped 1/2 lb sun dried tomatoes soaked hot woater for 30 min the drained and chop 5 tbsp flour 6 cup rich beef stock of broth 1/2 cup whipping cream 1/2 cup Bourbon Make a marinade by whisking 2 tbsp rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours. Make the sauce in a large heavy-bottomed pan. Saute the shallots and garlic in 1/4 cup olive oil until light gold. Add remaing olive oil and rosemary, ****takes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired. Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhlie, reheat sauce. Arrange chicken on a serving platter and top with sauce. Ham and Cheese Chicken Rolls - serve 4 4 boneless skinless chicken breast halves 4 ham slices, extra lean 4 Swiss cheese slices very thin 1/4 cup all-purpose flour 1 dash salt 1/4 tsp fresh ground black pepper 1/4 tsp lemon pepper optional 1/2 cup soft bread crumbs 1 egg 2 1/2 tbsp Canola oil or peanut Skin the chicken breasts and pound to ¼ inch between sheets of waxed paper. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll in the bread crumbs. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saute about 10 minutes, turning carefully once or twice. Add 2 tbsp of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm Hungarian Chicken - serve 6 6 tbsp flour 1 each broiler-fryer chicken (3 1/2 lb), and cut up in serving pieces. 1 each onion, large chopped 1 1/2 tbsp paprika 1 tbsp salt 2/3 cup chicken broth 1 each parsley-buttered egg noodles 1 each salt and pepper to taste 1/4 cup butter or margarine, divided 2/3 cup tomato juice 1 tbsp sugar 1 each bay leaf 2/3 cup sour cream Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 tsp. butter in a large skillet. Saute onion until tender. Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt. Pour over chicken. Add bay leaf, broth and reserved onion. Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. Parmesan Cream and Chicken Breasts 4 half chicken breasts Salt and pepper to taste 2 tbsp butter 2 tbsp flour 3/4 cup heated heavy cream 1/2 cup grated Parmesan 3 egg yolks 1/2 cup bread crumbs Preheat oven to 350. Bone and skin chicken and sprinkle with salt and pepper. Heat butter in fry pan and when it starts to form add the meat. Roll them in butter and cook 3 minutes on each side over med heat (the butter shouldn't burn). Remove from pan and place in greased baking pan. Add flour to fry pan and cook several minutes, then add cream and stir until you have a smooth thickened sauce. Stir in 1 tbsp. cheese, beat yolks with a little of the hot sauce, then stir them in as well. Coat chicken with this sauce, sprinkle with remaining cheese mixed with crumbs and place in oven. Bake 10 minutes or until chicken is done and sauce is set and slightly puffed. If you wish, these can be placed under broiler for 1 minute or so to brown lightly. Raspberry-Peach Chicken - serve 4 1/2 cup fresh or frozen unsweetened raspberries 1 small peach, pared and sliced 2 tbsp peach brandy or apple Juice 2 tbsp honey 1/4 cup all-purpose flour 1/4 tsp salt 1/4 tsp pepper 4 small skinless boneless chicken breast halves about 1 pound 1 tbsp vegetable oil Place raspberries, peach slices, brandy, and honey in blender or food processor. Cover and blend on high speed, or process, about 1 minute or until smooth. Heat in 1-quart saucepan until hot; reduce heat. Keep warm mix flour, salt and pepper. Coat chicken breast halves with flour mixture. Heat oil in 10-inch skillet. Cook chicken in oil over medium heat 12 to 14 minutes, turning once, until juices run clear.spoon some sauce on serving plate. Place chicken on sauce and drizzle with additional sauce. Garnish with remaining raspberries if desired. Rum Raisin Chicken with Almonds - serves 6 3 whole chicken breasts, halved, skinless and boneless 3 tbsp light rum 2 tbsp dark seedless raisins 1/4 cup butter 1/3 cup slivered almonds 3/4 tsp salt 1/4 tsp pepper 3/4 cup chicken broth 1 tbsp cornstarch 1/2 cup half-and- half Fresh curly mustard greens In small bowl, place raisins and rum; set aside. In large frypan, place butter and melt over medium heat; add almonds and cook, stirring, until almonds are toasted. With slotted spoon remove almonds to small dish. In same frypan, place chicken and sprinkle evenly with salt and pepper; cook over medium heat, turning often, about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan to platter and keep warm. To frypan, add broth and bring to a boil. In small bowl, mix cornstarch and half-and-half until smooth; slowly add to broth, stirring constantly until smooth. Reduce heat and simmer 2 minutes. Stir in rum and raisins; cook 1 minute. To serve, pour sauce over chicken; top with toasted almonds. Garnish with mustard greens. Santa fe Chicken Avacado Melt - serve 2 4 tbsp mayonnaise 2 tbsp freshly chopped cilantro leaves, divided 1/2 tbsp freshly squeezed lime juice Salt and pepper to taste 2 slice sourdough bread, lightly toasted (thick slices) 2 cooked skinless, boneless chicken breast halves 1 tomato, sliced 1 avacado, peeled and sliced 3 oz sliced Lorraine cheese Combine mayonnaise, 1-½ tbsp cilantro, lime juice, salt and pepper. Spread on top of bread. Place chicken breast on bread. Layer tomatoes, avacado and lorraine cheese. Broil sandwich until cheese melts. Sprinkle with remaining cilantro.