4	5-ounce (150 g) boneless skinless chicken breasts, all fat removed

1	tablespoon (15 ml) balsamic vinegar

1	teaspoon (5 ml) olive oil

2	cloves garlic, minced

2	teaspoons (10 ml) minced fresh thyme

freshly ground pepper

butter-flavored cooking spray

1 1/2

pound (720 g) red onion, sliced thin

1 1/2

ounces (42.5 g) sun-dried tomatoes

1/8	teaspoon (0.6 ml) Worcestershire sauce

1/8	teaspoon (0.6 ml) kosher salt (optional)

1	teaspoon (5 ml) olive oil

freshly ground pepper

4	French style rolls, whole wheat if possible

4	lettuce leaves

1. Place the chicken breasts in a shallow dish. Combine the vinegar, oil,1 clove minced garlic, thyme, and pepper and drizzle over the chicken. Cover and refrigerate overnight to marinate.
2. Coat a non-stick covered skillet with cooking spray. Add the onion and remaining garlic with 2 tablespoons (30 ml) water. Cover and cook for 5 minutes until onion is wilted. Uncover and cook and stir until the onion begins to brown.
3. Reconstitute the sun-dried tomatoes in hot water as per package directions. Drain and chop fine. Place in a bowl and add the Worcestershire sauce, salt (if using), oil, and pepper, to taste.
4. Grill the chicken until done, about 5 to 6 minutes per side, turning once. Slice the rolls and as the chicken is turned, coat the rolls with cooking spray and toast over the coals.
5. Place the bottom half of each roll on a plate. Top each roll with lettuce leaf. Top with chicken, and 1/4 of the onion and tomato mixture. Cover with roll tops. Serve immediately.

1/4	cup (58 g) Dijon mustard

1	large shallot, minced

1/4	cup (60 ml) fresh lime juice

2	teaspoons (10 ml) honey

freshly ground pepper to taste

2	Cornish game hens, about 1 pound (480 g) each, halved lengthwise

1. Whisk together the mustard, shallot, lime juice, honey, and pepper. Brush over both sides of the hens, cover, and refrigerate for 1 hour.
2. Light a grill or preheat the broiler. Grill or broil 4 inches (5 cm) from the source of heat for 30 minutes, turning frequently, until juices run clear when hen is probed with a tip of a sharp knife.

2	whole fresh chickens, 2 1/2 pounds (1,200 g ) each, cut into 6 pieces

6	cloves garlic, mashed

1	teaspoon (5 ml) salt (optional)freshly ground pepperpaprika

1	small onion, 4 ounces (120 g), cut in half and very thinly sliced

1/2	cup (120 ml) fresh orange juice

1	teaspoon (5 ml) grated orange zest

1/3	cup (9 g) minced flat-leaf parsley

3	tablespoons (45 ml) olive oil

1. Trim away any visible fat from the chicken; remove and discard the skin. Rinse the chicken and pat dry with paper towels. Place the chicken pieces in a nonreactive baking pan, sprinkle with the garlic, and toss to coat. Season the chicken with salt, pepper, and a generous sprinkling of paprika.
2. Top with the onions.
3. Drizzle the orange juice over the chicken and sprinkle on the zest. Add the parsley and toss again. Drizzle with olive oil and again toss to coat the chicken.
4. Cover and refrigerate the chicken overnight or for up to 24 hours.
5. Light a grill or preheat the broiler. Grill or broil the chicken for about 12 minutes per side, turning once, until juices run clear when the chicken flesh is pierced with the tip of a sharp knife.
6. Serve the chicken hot off the grill or grill ahead and serve the chicken cold.

2	teaspoons (10 ml) olive oil

1	medium onion, chopped

4	scallions, white part and 1 inch green, chopped

2	ribs celery, chopped

2	large cloves garlic, minced

2	cups (390 g) cooked rice

olive oil cooking spray

1 1/2

pounds (720 g) boneless, skinless thicken breasts, rinse and patted dry with paper towels, then cut into thin strips

1	14 1/2-ounce (435 g) can no-salt-added crushed tomatoes

4	ounces (120 g) shredded low-fat Swiss cheese

1. In a large nonstick skillet, heat oil over medium heat. Add onion, scallion, celery, and garlic. Sauté, stirring occasionally, until vegetables are limp, about 5 minutes. Stir in cooked rice. Transfer vegetable-rice mixture to a dish and set aside.
2. Using same skillet, lightly coat the skillet with cooking spray. Add chicken breast strips, and sauté until browned on all sides, stirring occasionally, for about 8 minutes. Transfer chicken pieces to a shallow 3-quart casserole.
3. Top chicken with vegetable rice mixture. Spoon tomatoes over all and top with shredded cheese. Cover and freeze until firm or refrigerate overnight.
4. When ready to bake, defrost if frozen and bring casserole to room temperature before baking.
5. Preheat oven to 350°F (180°C), Gas Mark 4. Bake, covered, for 30 minutes. Uncover and continue to bake for 10 minutes more, until mixture is bubbly and top is lightly browned.