POLLO ARROSTO AL BALSAMICO "ROAST CHICKEN WITH BALSAMIC VINEGAR AND SAGE" 1 large roasting chicken, about 5 lbs. 12 fresh sage leaves 2 large cloves garlic, chopped 2 Tbls. Olive oil 2 tsp. Balsamic vinegar tsp. Sugar salt and freshly ground pepper to taste Preheat oven to 350º Rinse the chicken and pat dry. Tuck the chicken legs behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin. Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly. Pat the skin firmly back in place. Tuck the remaining sage leaves and garlic into the cavity. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper. Rub some of the mixture over the chicken and pour the remainder inside the cavity. Cross the drumsticks and, using kitchen string, tie the legs together. Place the chicken breast side up, on a rack in a rostingpan. Roast the chicken, basting occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 175º or the juices run clear when a thigh is pierced, about 1 hour. Transfer the chicken to a carving board. Cover loosely with aluminum foil and keep warm. Pour the pan juices through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature, if necessary. Carve the chicken and arrange on a warmed platter. Pour the pan juices over the chicken and serve immediately.

OLIVE GARDEN® STYLE HEALTHY CHICKEN/PASTA This is without a doubt one of my most favorite dishes. 8 ounces Fresh pasta shells, or 6 ounces Dry pasta shells 1 1/4 pounds Fresh spinach 1 pound Chicken breast; boneless, skinless, grilled, cut 1" cubes 4 medium Cloves garlic, chop fine 1 teaspoon Olive oil, or Vegetable spray 1 cup Chicken broth 1/2 teaspoon Nutmeg or mace Salt and pepper 1/2 cup Parmesan, grate Cook the spinach in the broth until tender Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a sl amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan. Serves 4.

GRILLED CHICKEN PASTA This recipe features an all-purpose marinade that is excellent withchicken, fish, or meat. The amounts of the ingredients in the marinadeare approximate; feel free to vary them to your particular taste.Note that fresh basil is the key to the deep flavor of this recipe.The dish tastes even better if you refrigerate the dish for the day orovernight; serve warm or cold.  Serves 4-6.  Per serving: 769cal, 48.1 gm fat, 102 mg cholesterol, 35.6 gm carbohydrates, 4.7 gm fiber,49.7 gm protein, 735 mg sodium. 4-6 skinless, boneless chicken breast halves 1 lb rotini pasta, cooked and drained 3-4 chopped green onions 1 can small pitted black olives 2-3 semi-ripe tomatoes, cut bite-size 1 cup olive oil 2 cup Parmesan cheese Salt and pepper Fresh basil--a big handful, orto taste Marinade: 1/2 cup olive oil 2 to 3 cloves garlic, chopped 2 tablespoons Worcestershire 2 tablespoons soy sauce Combine all marinade ingredients in a glassdish. Dip chicken pieces in marinade and turn to coat; sprinkle withblack pepper. Marinate at least an hour. Grill chicken and cut into bite-size pieces.  Toss rotini withremaining ingredients; add chicken.

CHICKEN WITH OLIVES This is an example of chicken "Hunt Style"-- chicken dishes made from ingredients found in a particular region or country. This recipe originated in Greece. It's good served over rice, pasta, noodles, or toasted bread. Note that you can substitute chicken breasts or chicken parts, skinned or unskinned. Serves 4 to 6. 2- to 3-lb chicken, cut up 3 tbsp olive oil 5 cloves garlic, chopped 3 onions, chopped 3 c tomatoes (fresh or canned), chopped 1 6-oz jar green stuffed olives OR 3/4 c salad olives Black pepper,to taste 1 tbsp dried oregano (or 2 tbsp chopped fresh) 1 c dry red wine Salt, to taste Brown chicken in olive oil. Remove chicken and sauteé; garlic and onions until tender. Add tomatoes andolives and sauté until tomatoes (if fresh) are soft. Add pepper,oregano, wine, and chicken.  Cover and simmer about 30 minutes, or until tender. Taste for salt,as the olives are salty.

CHICKEN DIJON This Dijon cream sauce also goes well with roasted or grilled. Serves 4 10 ounces Half and half (half milk, half cream) 2 Tablespoons Dijon mustard (country-style) 1/4 cup Chicken broth 2 teaspoons Cornstarch, mixed with a little cool water 4 Chicken breasts, boneless, skinless Add the half and half, mustard, and broth to a saucepan.Slowly simmer for 30 minutes. Whisk in the cornstarch/water mix. Simmer for 5 minutes longer. Bake or grill the chicken. Serve it topped with the warm sauce.

FRANK'S BUFFALO WINGS My nephew Michael gives this a thumbs UP 2 cup flour 1 tsp. salt 1 tsp. cayenne pepper 20 chicken wings or drummlets 1 stick real butter 1 - 6 oz. bottle hot sauce (I prefer Chrystal Extra Hot) -Combine flour, salt and cayenne pepper in bowl.-Coat chicken pieces in dry mixture. Reserve leftover mixture.-Refrigerate coated chicken at least 1 hour.-Coat chicken in leftover flour mixture.-In a saucepan, heat butter, hot sauce, justuntil butter melts, then keep warm. -Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13minutes. -Drain chicken on paper towels.- Place chicken in pan with hot sauce mixture turning several times for 5 minutes. -Immediately place chicken in a self sealing bowl or casserole dish. Pour left over hotsauce mixture over chicken. -Wings can be frozen and reheated in 400 degree oven for 10 minutes. This recipe has a bit of heat to it. If you are timid (boo hoo) eliminate the cayenne and use Louisiana brand tobasco sauce. It has less heat but will add more vinegary taste to the finished product.