Chicken Breasts with Burgundy Sauce

1/4 cup orange marmalade
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup burgundy
4 skinless, boneless chicken breast halves (about 1 pound total)
Hot cooked pasta (optional)
Fresh thyme (optional)
Orange slices (optional)

1. For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt. Stir in burgundy. Cook and stir until mixture is thickened and bubbly. Cook 2 minutes more.
2. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with sauce; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Brush with remaining sauce before serving. Serve over hot cooked pasta, if desired. Garnish with fresh thyme and orange slices, if desired. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.

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Farfalle with Grilled Chicken and Roasted Tomatoes

Fresh herbs and roasted tomatoes combine with farfalle pasta and cooked chicken for a creamy, tasty pasta meal. Serve with crusty bread.

• 3 pounds fresh Italian plum tomatoes, cored and cut in half crosswise
• 1/4 cup + 1 tablespoon extra-virgin olive oil
• 1 teaspoon + 3 tablespoons salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces dried farfalle pasta
• 1 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 pound cooked chicken breast strips
• 1/4 cup whipping cream
• 1 tablespoon + 1 teaspoon fresh chopped tarragon
• 1 tablespoon + 1 teaspoon Italian parsley or basil

1. Preheat oven to 425 degrees F. 2. In a large (3 quart) bowl combine tomatoes, 1/4 cup olive oil, 1 teaspoon salt and the pepper; toss to combine and coat all surfaces of the tomatoes. Scrape the contents of the bowl (including any extra oil) onto a large shallow baking pan. Arrange the tomatoes cut side down, then place the pan into the upper third of the oven and bake for 30 minutes. Remove the pan from the oven, slip off and discard the tomato skins and set the pan aside. 3. Bring 6 quarts of water to a rolling boil in a large (8 quart) pot. Add 3 tablespoons of salt and the farfalle to the boiling water. Cook, stirring occasionally to prevent sticking, until the farfalle is tender but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. 4. While the farfalle is cooking heat 1 tablespoon of olive oil in a 12-inch nonstick skillet set over medium heat. When the oil is hot, add onion to the pan and saute for 5 minutes until they are soft and translucent. Add the garlic and cook until the garlic is fragrant, about 30 seconds longer. Add the chicken, tomatoes (with accumulated pan juices), the cream, 1 tablespoon tarragon, and 1 tablespoon parsley or basil to the skillet and bring to a gentle simmer. 5. Add the drained pasta to the skillet containing the sauce; use two forks to toss and coat the farfalle with the sauce. If the farfalle appears dry add pasta water, a tablespoon at a time, until the sauce lightly coats the pasta. Serve immediately in warmed shallow soup bowls. Garnish with remaining herbs.

Deliciously different pasta entree. The pasta is easy to prepare and pleasing to the eye.

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Chicken with Black Bean and Pineapple Salsa

Chicken breasts are seasoned with hot pepper sauce, brown sugar and garlic powder, and served with a pineapple, black bean, and tomato salsa.

• Salsa:
• 1 8 oz. can crushed pineapple, drained
• 1 15 oz. can rinsed and drained black beans
• 2 Tablespoon lime juice
• 1/2 teaspoon each of salt and pepper
• 1/2 cup chopped red onion
• 1 chopped plum tomato
• 2 cloves finely minced garlic

• Chicken:
• 4 chicken breasts (about 6 ounces each), flattened to an even thickness
• 1 teaspoon Tabasco sauce
• 1 Tablespoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon each of salt and pepper

Combine salsa ingredients and let sit at room temperature for 15 minutes, and then place in refrigerator. In a small bowl mix together Tabasco, brown sugar, garlic powder, salt and pepper; spread over both sides of chicken. Grill or broil for 10 minutes or until done, turning once. Serve chicken with salsa.

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