Ingredients

Directions

• 8 oz. orzo, whole wheat
• 1 cup water
• ½ cup chopped sun-dried tomatoes
• 1 diced plum tomato
• 1 peeled clove of garlic
• 3 tsp. chopped marjoram
• 1tbsp. red wine vinegar
• 2 tsp. plus 1 tbsp. olive oil
• 4 boneless skinless chicken breasts
• ¼ tsp salt
• ¼ tsp pepper
• 1 9-ounce package artichoke hearts
• ½ cup shredded Romano cheese

• Cook orzo according to package directions.
• Mix the water, sun-dried tomatoes, plum tomato, 2 tsp. marjoram, vinegar and 2 tsp oil in a blender.
• Sprinkle on season chicken with salt and pepper, and then sear in a hot pan over oil, 3 to 5 minutes per side.
• Once chicken is cooked through, remove it from pan.
• Add the tomato mixture to the pan, measuring out ½ cup to reserve.
• Add all other ingredients and bring to a boil.
• Ladle sauce onto plates, top with sliced chicken, top with reserved sauce, and sprinkle with Romano and marjoram.

Ingredients

Directions

• 1 1/3 cups crispy rice cereal
• 2 ¼ cups bagel chips
• 5 tsp olive oil
• ¾ tsp paprika
• Salt and freshly ground pepper
• 1 ½ cups plain Greek yogurt
• 1 tsp dijon mustard
• 4 skinless, bone-in chicken thighs
• 2 bunches scallions
• Harissa, chili sauce or ketchup, for thesauce

• Preheat oven to 475.
• Grind the cereal and bagels in a food processor and transfer to a large resealable bag.
• Toss with olive oil, salt, paprika and pepper. Whisk ½ cup yogurt and mustard in a shallow bowl; coat the chicken. Transfer the chicken to the bag and toss to coat with the crumbs.
• Roast the chicken on a rack along with the scallions for about 30 minutes.
• Make a dipping sauce from the Harissa, yogurt and roasted scallions.

Ingredients

Direction

• ½ cup apricot jam
• 1 ½ tbsp soy sauce
• ½  tsp dried basil
• ¼  tsp cayenne
• 2 lemons
• 1 pound boned, skinned chicken breast halves
• About ½ cup dried apricots
• Salt and pepper

• Melt apricot jam in microwave and stir in soy sauce, basil and cayenne.
• Cut lemons crosswise into slices and cut chicken into one-inch pieces.
• Thread chicken on skewers, alternating with apricots wrapped in lemon. Brush skewers generously with the sauce.
• Broil four inches from heat, for about 10 minutes total, turning when necessary. Add salt and pepper to taste.

Ingredients

Direction

• 4 split chicken breasts, bone in, skin on olive oil
• Salt and freshly ground black pepper
• 2 each: onions, celery stalks and carrots, all chopped
• 4 large cloves garlic, chopped
• 2 ½ quarts chicken stock
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 2 to 4 jalapeno peppers, seeded and minced
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• ¼  to ½ cup chopped fresh cilantro leaves, optional
• 6 fresh white corn tortillas, ripped into small pieces

• Heat oven to 350.
• Rub chicken with olive oil, salt and pepper, then roast 40 minutes or until done. Shred the meat and set aside.
• In the meantime, heat 3 tbsp olive oil in a pan. Add onions, celery, and carrots and cook for 10 minutes, then add garlic and cook for 30 seconds.
• Add the remainder of ingredients and cook over simmering heat for 25 minutes. Add the chicken and heat through.

Ingredients

Direction

• 2 cups shredded skinless, boneless rotisserie chicken breast
• ¼ cup plain fat-free Greek yogurt
• ¼  cup mayonnaise
• 2 tsp chopped fresh dill
• ¼  tsp salt
• ¼  tsp freshly ground black pepper
• 3 green onions, thinly sliced
• 6 whole-wheat English muffins, split and toasted
• ¾ cup shredded cheddar cheese
• ¾  cup thinly sliced apple
• 6 lettuce leaves

• Blend first seven ingredients and mix well.
• Place 1/3 of mixture on top of each muffin bottom, top with a sprinkle of cheese, and broil evenly until cheese melts.
• Top with apple and lettuce leaves, then the top half of muffin.