4 slices bacon
2 boneless, skinless chicken breasts, halved
2 tablespoons butter
3 sprigs thyme, chopped
1 bay leaf, torn
4 tablespoons Dijon mustard
1/2 cup wine
2 tablespoons cream
salt and pepper

1. Preheat oven to 425 degrees.
2. Lay bacon on the bottom of a casserole dish. Combine butter, thyme and bay leaf and spread them on the chicken breasts, then place them on top of the bacon.
3. Bake the chicken in the oven until it is cooked through to the center, about 20 minutes.
4. Keep chicken warm and pour juices from the casserole dish into a saucepan over medium-high heat. Whisk in mustard, wine and cream and bring to a boil. Reduce to a thick sauce and season with salt and pepper to taste. Pour over chicken to serve.

Makes 4 servings

1/4 cup flour
1 teaspoon garlic powder
2 boneless, skinless chicken breasts, cut into strips
1 egg, beaten
6 ounces Parmesan cheese, finely grated
salt and pepper

1. Preheat oven to 375 degrees.
2. Combine flour, garlic powder, salt and pepper. Lightly dredge chicken strips in the flour, then shake off excess.
3. Dip chicken strips into the beaten egg, shaking off excess. Press into the grated Parmesan to coat, then place on a greased baking sheet.
4. Bake until a golden brown crust forms and chicken is cooked through to the center, about 20-25 minutes. Serve with desired dipping sauce.

Makes 4 servings

2 tablespoons olive oil
4 chicken quarters
1 medium onion, sliced
2 cloves garlic, minced
1 large portobello mushroom, sliced
1/4 cup dry white wine
2 cups broccoli florets, cooked
1 large red pepper, roasted and sliced
1/2 cup chicken broth
2 sprigs thyme
salt and pepper

1. Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken, crisping the skin, then transfer to a plate.
2. Reduce heat to medium and add the onion, sautéing until tender, then stir in the garlic and mushroom.
3. Add the wine, scrapping up any bits of chicken that may be stuck to the pan, and simmer until it has reduced by half.
4. Stir in the broccoli and roasted red pepper and return the chicken to the pan. Reduce heat to a simmer and cook, covered, until the chicken is cooked through and tender, about 30 minutes. Add chicken broth as necessary to prevent drying.
5. Season to taste with salt and pepper and serve over cooked rice or Risotto sprinkled with fresh thyme.

Makes 4 servings

1 pound boneless, skinless chicken thighs
1/4 cup flour
salt and pepper
3 tablespoons olive oil
1 small leek, sliced
2 cloves garlic, crushed
1-1/2 teaspoons ginger puree
1 medium red onion, sliced
1/4 teaspoon saffron
1/4 teaspoon ground cinnamon
1 cup chicken broth
1 small tomato, chopped
1 tablespoon dates, chopped
1 tablespoon lemon juice

1. Combine flour with salt and pepper and lightly coat chicken, dusting off excess flour.
2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Brown chicken in batches and set aside.
3. Reduce heat to medium and add remaining olive oil, leek, garlic, ginger and onions. Sauté until softened.
4. Add saffron, cinnamon, tomato and dates and reduce heat to a simmer. Re-add the chicken and simmer until tender, about an hour.
5. Season with salt and pepper to taste and stir in lemon juice to serve.

Makes 4 servings

4 chicken legs, thighs attached
2 medium plums, peeled, pitted and chopped
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 green chili, minced
1-1/2 teaspoons ginger puree
1/2 teaspoon dry mustard
1/2 teaspoon salt

1. Combine plums, garlic, sesame oil, soy sauce, orange juice, vinegar, honey, chili, ginger, mustard and salt in a food processor, blending until smooth.
2. Place mixture into a saucepan over medium-high heat, bringing to a boil. Reduce heat to a simmer and reduce by half, stirring occasionally.
3. Allow the marinade to cool. Prick the chicken several times with a fork, then place in a dish covered with 3/4 of the marinade. Refrigerate for at least an hour, turning once.
4. Preheat oven to 450 degrees with a roasting pan with an oiled rack inside of it.
5. Place the chicken on the rack of the roasting pan and roast until cooked through to the center, about 30 minutes.
6. Brush remaining 1/4 of marinade over chicken and roast for an additional 5 minutes. Allow meat to rest for a few minutes and garnish with lime wedges dusted with cayenne pepper.

Makes 4 servings

8 boneless, skinless chicken thighs, about 2 pounds
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon ginger puree
3 green chilies, chopped

1/2 cup shredded unsweetened coconut
16 dried red chili peppers
8 whole cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon coriander seed
2 teaspoons cumin seed
1 teaspoon fennel seed
1/2 teaspoon black mustard seed
1 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon ground mace
1/2 teaspoon fenugreek
1/4 teaspoon ground nutmeg
1 tablespoon roasted peanuts

2 tablespoons vegetable oil
1 large onion, sliced
1 tablespoon tomato paste
2 cups water
salt and pepper

1. Combine lemon juice, garlic, ginger and chilies and marinade chicken overnight.
2. Heat a large skillet over medium heat. Toast coconut in the skillet until golden brown, being careful not to burn, then transfer to a mortar and pestle.
3. Continue toasting the whole spices separately until fragrant and slightly darkened and add them to the coconut. When all of the spices have been added, grind to a fine powder with the peanuts and a pinch of salt and pepper.
4. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onions and a pinch of salt and fry, stirring occasionally, until they're a deep brown color.
5. Remove chicken from the marinade and add to the saucepan. Brown in batches, then return all the chicken to the pan.
6. Reduce heat to medium and add the ground spices. Stir to combine and fry until fragrant.
7. Add the tomato paste and water and reduce heat to a simmer. Cook until meat is tender and sauce is thick, about an hour.
8. Season with salt to taste and serve with cooked basmati rice or with pita bread and yogurt.

Makes 6 servings

3 tablespoons extra virgin olive oil
1 small onion, sliced
2 red chilies, chopped
4 cloves garlic, crushed
1 teaspoon ginger puree
6 whole cloves
4 whole star anise
2 teaspoons turmeric
1 small cinnamon stick
2 boneless, skinless chicken breasts, cubed
1-1/2 cups canned diced tomatoes, with juice
2 tablespoons brown sugar
salt

1. Heat olive oil with onions in a large skillet over medium heat. Continue frying until the onions are tender and browned, then add the chilies, garlic, ginger, cloves, star anise, turmeric and cinnamon stick. Fry for another minute.
2. Stir in the chicken breasts and tomatoes and cook uncovered until half the liquid has evaporated and the chicken is cooked.
3. Stir in enough brown sugar to bring out the flavor of the spices and make the sauce mildly sweet and season with salt to taste. Serve with rice, naan or potatoes.

Makes 4 servings

1 tablespoon butter
1/4 teaspoon cinnamon
1 small apple, cored and sliced
3 tablespoons fig preserves
1 ciabatta loaf, halved
1 boneless, skinless chicken breast, cooked (preferably grilled) and halved
6 ounces old cheddar

1. Melt butter in a skillet over medium heat and add the cinnamon and sliced apple. Cook until slightly tender, then remove.
2. Allow butter to cool, then spread over half of the ciabatta. Spread fig preserves on the other half.
3. Layer chicken, cheddar and apples on top of the ciabatta and top with other half. Slice and serve.

Makes 2 servings

1 cup broccoli flowerets
1/2 cup green beans, chopped
1 teaspoon sesame oil
1 stalk celery, chopped
1/2 cup cabbage, grated
3 cloves garlic, sliced
1 medium boneless, skinless chicken breast, sliced
2 cups chicken broth
2 tablespoons soy sauce
8 ounces Udon noodles
5 ounces bamboo shoots
2 red chilies, halved
4 scallions, chopped
water

1. Bring a large pot of water to a boil and steam the broccoli and green beans until bright green. Transfer to ice water to prevent further cooking.
2. Meanwhile, heat a large pot over medium-high heat and add the sesame oil, celery, cabbage and garlic. Fry slightly for a minute, then add the chicken, broth, soy sauce and chilies.
3. Bring the broth to a boil, then reduce heat to a simmer and cook chicken fully.
4. Stir in noodles, bamboo shoots, broccoli and green beans. Warm vegetables through, then ladle into bowls and garnish with scallions.

Makes 4 servings

12 spring roll wrappers
2 boneless, skinless chicken breasts, sliced
1/2 cup coconut milk
2 stalks lemongrass, minced
1 tablespoon coriander seed, ground
1 tablespoon ginger puree
1 teaspoon lime juice
2 cups cabbage, grated
2 medium carrots, grated
6 scallions, chopped
2 tablespoons fresh mint, chopped
2 teaspoons lime juice
salt and pepper

1. Combine the coconut milk, lemongrass, coriander seed, ginger and lime juice and marinade chicken overnight.
2. Heat a skillet over medium heat and add the chicken with the marinade. Cook until the chicken is tender and no longer pink, about 20 minutes.
3. Combine the cabbage, carrot, scallions and mint in a bowl. Toss with lime juice and season with salt and pepper to taste.
4. Prepare spring roll wrapper according to package directions. Fill the center with 1/12 of the cabbage filling and a few slices of chicken. Wrap like a present and set aside. Repeat with remaining spring roll wrappers and ingredients.
5. Serve as they are or deep fried with sweet chili sauce.

Makes 4 servings