1. Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 tsp Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
3. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tbsp Dijon mustard in glass measuring cup.
4. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add buter; whisk until melted. Spoon sauce alongside chicken.

Source: bon appetit, October 2009

1. Place first 7 ingredients in food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
2. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Serves 6

1. Put the chicken in a large bowl. Combine the orange and lemon juices, soy sauce, honey, ginger, garlic, garam masala, salt, and pepper, pour over the chicken, and mix until the chicken is fully coated. Cover and marinate the chicken for at least 12 and up to 24 hours in the refrigerator.
2. In a large wok, heat the oils together over moderately high heat, and add the chicken and its marinade. Cover and cook for about 5 minutes to soften slightly.
3. Uncover the wok, reduce the heat to moderate, add the cilantro, and continue to cook the chicken, turning occasionally, until it is tender and the gravy is thick and clings to the pieces almost like a glaze, 10 to 12 minutes.
4. Transfer to a serving dish, garnish with the toasted sesame seeds and cilantro.

Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
5. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
3. In a medium bowl, combine the spinach, feta cheese and onion and mix thoroughly.
4. Spoon spinach mix onto each chicken breast. Secure open sides with toothpicks.
5. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and tender.

1. Combine the chicken, turmeric, 1/4 tsp of the cayenne, and 1/4 tsp salt in a large bowl and stir to coat well with the spices. Let stand while you make the sauce.
2. Combine 3 tbsp oil, the cinnamon stick, cloves, cardamom, coriander, and cumin in a heavy-bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Ad the onions, garlic, ginger, and 1 tsp salt and cook, stirring, until the edges of the vegetables brown, 10 to 15 minutes. Remove the cinnamon stick and discard.
3. Add the cilantro or fenugreek leaves, ground coriander, garam masala, and the remaining cayenne and cook, stirring, 1 minute. Transfer to a food processor and puree. Set the onion puree aside.
4. In the same pan, heat the remaining 1 tbsp oil over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt a tablespoon at a time, stirring well after each addition to completely incorporate the yogurt. Then cook, stirring, 2 minutes to dry out the mixture.
5. Add the onion puree and the water, and bring to a boil. Turn the heat down and simmer, partially covered, until the chicken is tender, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Uncover and cook 5 more minutes to reduce the sauce. Taste for salt and serve hot.

1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
4. Drizzle butter over topping.
5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source

1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.
3. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.

Serves 4
Source