• Preheat oven to 350°.                
• Spray two 8 ½ by 11-inch pans with cooking spray.
• Cook spinach in microwave, according to directions, and drain any excess water. Place in a large glass bowl.
• Melt butter in a small skillet.  Add onions and sauté until soft, about 4 minutes.
• Add onion mixture to the spinach along with green chiles, sour cream, milk, water, cumin, salt and pepper and combine.
• Place 1/2 the mixture into a small bowl.
• To the large bowl, add the chicken and mix well.
• Place the tortillas on a large work surface.  Fill each of the tortillas with the chicken mixture.
• Carefully roll up the tortillas and put 6 in each pan, seam side down.  Top the tortillas with 1/2 of the Monterey Jack cheese.
• Top with the contents from the small bowl - carefully spreading to cover the tortillas.
• Finally, add the remaining 1/2 of the cheese.
• Bake until heated through, about 30-40 minutes.

• Place three tomato slices on two dinner plates.  Next layer basil and avocado.  Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.          
  
• Slice each of the chicken breasts in half, lengthwise with a serrated knife.
• Mix the parmesan cheese and panko on a plate.
• Slightly beat the egg whites in a small bowl. Dip the chicken into the egg whites and then press into the parmesan mixture.
• Heat olive oil over medium high heat.
• Place chicken breasts in hot oil and cook about 2-3 minutes on each side, until chicken is cooked through.
• Place 1-2 chicken breasts on top of avocados and serve with lemon slices.

• Heat oil in a stock pot over medium high heat.  Add next 5 ingredients and sauté until sausage is cooked.         
• Drain the grease and excess juices from the soup. 
• Add the bay leaves, garlic and thyme and cook for 2 minutes, stirring frequently.
• Add the broth and bring to a boil.  Reduce heat to low and cook for another 20 minutes.
• Add the beans and chicken and cook for approximately 10 minutes or until chicken is cooked through.
• Remove bay leaves and season with salt and pepper.

• Cook noodles according to package, drain and set aside.
• Heat the oil in a frying pan over high heat. Add the onion and cook for 2 minutes.
• Place the chicken in the pan and cook for 4 minutes or until well browned.
• Add the red pepper flakes, soy sauce, wine, miso, bok choy/sugar snap peas, mushrooms and hokkien noodles to pan and cook for 4 minutes or until greens and mushrooms are tender.
• Place in serving bowls and top with sesame seeds and peanuts.

• Cook udon noodles according to package and rinse with cold water.    
• Place the chicken stock and miso in a saucepan over high heat and bring to a boil.
• Reduce heat, allow to simmer and add the cooked udon noodles, corn and snow peas. Warm through.
• Add the green onions to the soup and ladle into bowls.  Top with chicken and serve.

• Preheat oven to 450°.  Lightly spray a baking dish with cooking spray.
• Heat a large skillet over medium-high heat.  Add 1 teaspoon of the oil and the garlic.  Cook until golden, about 1 minute.
• Add the zucchini, 1/4 cup Parmesan, red pepper flakes, 1/8 teaspoon salt and black pepper to taste.  Cook until zucchini is tender, about 3-4 minutes.  Remove pan from heat and let cool to room temperature.  Add the mozzarella and mix well.
  
• Arrange chicken cutlets on a cutting board.  Spread each cutlet with 3 tablespoons of the zucchini-cheese mixture.  Loosely roll up and set aside, seam side down.
  
• In a small bowl, combine the bread crumbs, cayenne pepper and remaining 2 tablespoons of Parmesan.
• In a separate bowl, combine the remaining 1 tablespoon of olive oil, the lemon juice, the remaining 1/2 teaspoon salt and a pinch of black pepper.
• Dip the rolled chicken in the lemon mixture, then into the bread crumbs, rolling to coat evenly.  Place the chicken seam side down in the baking dish.  Spray the tops of the chicken with cooking spray.  Bake until cooked through, 25 to 30 minutes.
  

Marinade

• Mix all ingredients together up to the chicken in a bowl.  Coat chicken in marinade and refrigerate overnight.   

Baking the chicken

• When ready to bake, preheat oven to 350°.
• Place breadcrumbs on a plate.  Shake off excess marinade from each breast and dredge in the breadcrumbs.
  
• Arrange on a baking sheet and drizzle with melted butter.  Bake for 45 minutes - no need to flip during baking.

• Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl.         
• Add the chicken and stir to coat.
• Cover the bowl and refrigerate overnight.
• Preheat the oven to 350°F.
• Arrange the chicken in a single layer on one or two large, shallow baking pans and spoon the marinade over it evenly.
• Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
• Bake, stirring several times with the pan juices, about 45-50 minutes.
• Remove bay leaves, top with parsley or cilantro and serve.

• Cut chicken into thin strips.
• Place herbs and pepper on chicken strip, roll up and thread onto skewer.         
• In a small bowl, combine lemon juice, soy sauce, sesame oil, garlic, ginger and sugar, and pour over skewers.
• Allow chicken to marinate for 20 minutes.
• To cook, place chicken skewers on a hot grill and cook for 5 minutes on each side or until meat is cooked through.

• In a blender or food processor, puree the basil, oils and lime juice.  Season with salt and pepper and set aside.      
• In one large bowl, combine chicken, cabbage, pepper and green onions.  Season with salt & pepper.  Set aside.
• In another bowl toss the lettuce with enough dressing to moisten (put remaining dressing in gravy boat to pass).
• Place lettuce on four plates.
• Top with chicken mixture and nuts and pass the remaining dressing.