Ingredients:

•     1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 
•     1 (1-pound) package sliced bacon 
•     2/3 cup firmly packed brown sugar 
•     2 tablespoons chili powder

Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in
 broiler pan. Bake at 350F for 30 to 35 minutes or until bacon is crisp.

Ingredients:

•     4 skinless chicken breast halves, with ribs 
•     2 skinless chicken thighs, with bones 
•     1/2 teaspoon salt, plus 1 teaspoon 
•     1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 
•     1/4 cup olive oil 
•     1 red bell pepper, sliced 
•     1 yellow bell pepper, sliced 
•     3 ounces prosciutto, chopped 
•     2 cloves garlic, chopped 
•     1 (15-ounce) can diced tomatoes 
•     1/2 cup white wine 
•     1 tablespoon fresh thyme leaves 
•     1 teaspoon fresh oregano leaves 
•     1/2 cup chicken stock 
•     2 tablespoons capers 
•     1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

  Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

  If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Ingredients:

•     2 cups risotto rice (such as arborio or carnaroli) 
•     4 cups brown chicken (or vegetable) stock 
•     1 1/4 cups shelled broad (fava) beans 
•     1 1/4 cups peas (or petits pois), thawed if frozen 
•     1/2 cup freshly grated Parmesan, plus extra shavings to serve 
•     1 1/2 Tbsp butter, cut into cubes 
•     handful fresh chives, chopped (optional) 
•     sea salt and freshly ground black pepper

  To blanch the rice, wash the rice in cold water and strain off. Put into a pan with 2 cups of chicken stock, 2 cups water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool.

  To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if it is al dente, adding a little more stock if it
 needs a bit more cooking. Add the broad beans, peas, Parmesan and butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives, if desired.

Ingredients:

•     1/2 cup olive oil 
•     2 stalks fresh green onions, chopped 
•     1 medium onion, chopped 
•     1 pound frozen spinach, washed, squeezed to remove excess water 
•     1/2 cup fresh dill, chopped 
•     2 whole eggs 
•     1 pound feta cheese, crumbled 
•     1 tablespoon ground pepper 
•     8 large chicken breasts 
•     Olive oil 
•     Lemon 
•     Oregano

Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.

  Preheat the broiler. Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well. Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.

Ingredients:

•  2 1/2 pounds boneless, skinless chicken breasts, cut into 
•   large chunks 
•   6 cloves garlic, crushed 
•   3 tablespoons fresh rosemary leaves stripped from stems 
•   3 tablespoons extra-virgin olive oil 
•   1 lemon, zested and juiced 
•   coarse salt and black pepper, to taste 
•   1/2 cup dry white wine or chicken broth

       Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.