• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1 teaspoon finely chopped fresh rosemary
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil plus additional for grilling
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 4 scallions, trimmed and cut into 1 1/2-inch pieces

Directions
In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper. Slowly whisk in the oil.

Place the chicken, bell pepper and scallions in a large bowl. Add the marinade; toss to coat. Cover tightly with plastic wrap and refrigerate 30 minutes.

Heat the grill to medium high and brush the grate generously with oil. Thread the chicken, pepper and scallion pieces onto skewers. (If skewers are wooden, soak in water 30 minutes prior to threading.)Transfer to grill; close the cover and cook, turning occasionally, until meat is slightly charred and no longer pink, 6 to 8 minutes.

Notes
Makes 6 servings
Prep: 45 minutes
Cook: 8 minutes

Directions
Preheat oven to 450 degrees F.

Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick.

Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.

To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs.

To cook, first sauté the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Sauté until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden.

Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven.

If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour.

Sauce
Sauté the shallots in butter in a small saucepan over medium heat until soft, 2 – 3 minutes.

Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 – 10 minutes. Whisk in butter, 1 Tbsp at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve.

Ingredients
3 sprays cooking spray
1 pound chicken breast, uncooked, cut into thin strips
1 Tbsp Dijon mustard
2 1/2 packet uncooked instant oatmeal, 1 oz each (about 1 cup total)
2 tsp garlic herb seasoning, preferably salt-free
1/2 tsp table salt
1/4 tsp black pepper
2 large uncooked potato(s), Russet, peeled and cut into 1/2-inch-thick fries or wedges
1 Tbsp Creole seasoning
1/2 cup fat-free ranch salad dressing

Directions
Preheat oven to 400F. Coat a large baking sheet with cooking spray.

Coat chicken strips with mustard. Combine oats, garlic-herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat. Place chicken strips on prepared pan.

Arrange potatoes around chicken on pan. Lightly coat potatoes and chicken with cooking spray. Sprinkle potatoes with Creole seasoning.

Bake until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side.

Yields about 3 ounces of chicken, 1/2 a potato and 2 Tbsps of dressing per serving.

Notes
POINTS value of: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min

Ingredients

1 1/2 pounds boneless skinless chicken breast, cut in 1-inch cubes
1 cup chopped cilantro leaves
3 large cloves garlic minced
1/2 teaspoon salt divided
1/4 teaspoon pepper divided
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice divided
2 large sweet potatoes peeled and cut in 1/2 inch pieces
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
cilantro sprigs
2 Tbsp Hoisin sauce
5 Tbsp Dark brown sugar
3 Tbsp Dijon mustard

Directions
In small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

In heavy saucepan, place sweet potatoes and cover with boiling water. Cook, covered, over medium high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander.

Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

Thread chicken on 8 bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.

To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

Notes
Makes 4 servings

Directions
In shallow dish, combine 4 Tbsps flour and black pepper. Dredge chicken breast halves in mixture.

In large skillet over high heat, melt cup butter (1/2 stick). Add green onions; sauteover medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side. Remove chicken from pan and keep warm.

Add chicken stock and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.

In small bowl, knead together remaining 2 Tbsps of flour and cup butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts. Stir in salt.

Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken.

Makes 4 servings

Directions
Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray.

Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl. Add rosemary, thyme, parsley, salt and pepper. Set aside.

In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture. Dredge drumsticks in flour, patting off excess.
Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown.

While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; saute until soft, about 3 minutes. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often.

Serve hot with chicken drumsticks.

Makes 6 servings

Ingredients
2 tsp olive oil
1 medium onion(s), sweet, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
29 oz canned stewed tomatoes, undrained
1 tsp italian seasoning, dried
1 tsp hot pepper sauce
4 cup cooked brown rice
12 oz shrimp, frozen ready-to-eat/cooked, thawed and drained
8 oz chicken breast, uncooked, boneless, skinless, cut into bite-size pieces

Directions
Heat oil in large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.

Stir in chicken; cook until chicken is no longer pink, about 5 minutes.

Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.

Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes.

Yields about 2 cups per serving.

Notes
POINTS Value: 9
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min

Directions
Combine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.

Prepare hot grill, and bring large pot of water to boil.

Grill chicken 5-6 minutes on each side.

When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately.

Makes 4 servings

Directions
Cook rice to package directions.

Cook bacon until crisp; drain off all but 2 Tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.

Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.

Serve over rice; garnish with onion; top with cheese, if desired.

Notes
Makes 4 servings

Directions
Preheat the oven to 450F. Warm 1 Tbsp butter in a large, non-stick saute pan over medium-high heat. Add the apples and saute until softened.

Set the saute pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin.

Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.

In the saute pan, warm 1 Tbsp butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the sautepan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 Tbsps of butter.

Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.

Makes 4 servings