Teriyaki Chicken
Serves 4

Whisk together all marinade ingredients. Pour into non-reactive container or zip-top bag and add chicken, turning to coat. Refrigerate and marinate 30 minutes.

Remove the chicken to a platter and pour the marinade into a small saucepan. In a large, nonstick skillet heat a small amount of oil over medium-high heat. (or as an alternative, grill on preheated BBQ grill) Add chicken and cook about 3 minutes on one side. While the chicken is cooking, simmer the reserved marinade over medium heat until reduced by half. Brush the cooking chicken with some of the marinade, turn, cook about 3 or 4 minutes more until chicken is cooked through, and brush again with the marinade. Slice chicken into diagonal strips, drizzle with remaining teriyaki marinade and garnish with sliced green onions. Serve hot with cooked rice.

Chicken Alfredo
Serves 4

In a large saute pan heat olive oil over medium-high heat. Saute the prosciutto until crispy. Remove with a slotted spoon and reserve. Season chicken breast pieces with salt and pepper. Adding more oil if necessary, saute chicken until opaque. Remove chicken to a platter. Saute shallots and mushrooms until the mushrooms have given up most of their liquid. Add garlic, heavy whipping cream, nutmeg, and reserved chicken (including any accumulated juices). Simmer until sauce is reduced by one-third, about 5 minutes. Stir in cheese and basil. Add cooked pasta and toss to coat. Serve garnished reserved prosciutto, additional Parmesan cheese, fresh basil, and freshly ground black pepper.

Cherry Glazed Cornish Hens
Serves 4

Combine marinade ingredients in a non-reactive container or zip-top bag and add Cornish hens. Turn to coat, refrigerate, and marinate 4 hours or overnight, turning occasionally.

Preheat oven to 375°. Remove hens from the marinade and place on a large baking sheet, cut (or bone) side up. Place reserved marinade in a small saucepan, add sauce ingredients, and simmer until the mixture is reduced and thickened slightly, about 10 minutes. Brush the bone side of the hens with some of the sauce and roast 15 minutes. Turn hens over, brush with additional sauce, and roast about15-20 minutes until hens are golden and cooked through. Baste as desired while roasting. Serve hens with long grain and wild rice and pass additional sauce. Garnish with fresh parsley and toasted sliced almonds.

Chicken Mole
Serves 4-6

Heat oil in a large sauté pan over medium high heat. Season chicken pieces with salt and pepper, and brown in batches in the oil, taking care not to crowd the pan. Remove chicken pieces to a platter. In the same pan, adding more oil if needed, sauté the onion and garlic until the onion is translucent. Grind the coriander, peppercorns, anise seeds, and cumin seeds in a spice or coffee grinder. Add to the onions along with the chili powder, brown sugar, cinnamon, cloves, and cocoa. Stir until mixture becomes aromatic. Add diced canned tomatoes and stir well to combine. Stir in ground almonds and pumpkin seeds, and add sesame seeds and raisins. Add 2 cups chicken broth and simmer 15 minutes, uncovered. Puree the sauce in a blender until smooth, and return to the sauté pan. Add reserved browned chicken, and simmer for about 30-40 minutes, uncovered, until chicken is cooked through. If sauce gets too thick, add more chicken broth as needed. Adjust seasonings and serve with cooked rice. Garnish with fresh cilantro and additional sesame seeds.