* 1/2 cup dried bread crumbs
* 4 tablespoons all-purpose flour, divided
* 1 cup ice water
* 1 pound skinless, boneless chicken breasts
* 1/4 cup olive oil
* 1 cup fresh sliced mushrooms
* 1/2 cup chicken broth
* 1/2 cup white wine
* 2 ounces shredded mozzarella cheese

DIRECTIONS

1. In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
2. To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
3. Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

* 1/2 cup orange juice concentrate
* 1/3 cup fresh lime juice
* 2 large garlic cloves, chopped
* 1 tablespoon chopped fresh mint
* 1 teaspoon dried oregano
* 1 teaspoon ground ginger
* 1/2 teaspoon salt, and pepper, to taste
* 6 tablespoons extra-virgin olive oil, plus extra for drizzling
* 1 3/4 pounds boneless skinless chicken breasts
* 3 oranges
* 1 bunch medium asparagus, tough ends snapped off
* 12 cups mixed salad greens

DIRECTIONS

1. Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
2. Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
3. Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

* 1/2 cup orange juice
* 1/4 cup lime juice
* 2 shallots, minced
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon white sugar
* 4 (4 ounce) skinless, boneless chicken breast halves
* 8 cups torn romaine lettuce
* 2 oranges – peeled, segmented, and chopped
* 2 stalks celery, sliced
* 4 green onions, chopped

DIRECTIONS

1. In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
2. Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
3. Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
4. Toss salad with reserved dressing, and top with sliced chicken.

* 1/2 cup orange juice
* 1/2 cup white wine vinegar
* 1/4 cup olive oil
* 4 tablespoons salt-free garlic and herb seasoning blend
* 1 1/2 tablespoons white sugar
* 1 pound skinless, boneless chicken breast halves
* 1 head romaine lettuce- rinsed, dried and chopped
* 1 (11 ounce) can mandarin oranges, drained
* 1 cup chopped fresh broccoli
* 1 cup chopped baby carrots

DIRECTIONS

1. Preheat grill for medium-high heat.
2. In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
3. Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
4. In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad

* 1/2 cup orange marmalade
* 1/4 cup balsamic vinegar
* 2 tablespoons olive oil
* 1 teaspoon rubbed sage
* 2 tablespoons chopped fresh chives
* 1 (3 pound) chicken, cut into pieces
* 1/2 teaspoon garlic salt
* 1/4 teaspoon coarsely ground black pepper

DIRECTIONS

1. Preheat a grill for medium heat.
2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

* 1 cup salsa
* 3 limes, juiced
* 1 tablespoon Worcestershire sauce
* 1/4 cup orange juice
* 1/4 cup cider vinegar
* 1/4 cup brown sugar
* 1/4 cup corn syrup
* 1 tablespoon dried oregano
* 1/4 cup vegetable oil
* 1 tablespoon fresh chopped cilantro, for garnish
* 1 (2 to 3 pound) whole chicken, cut into parts

DIRECTIONS

1. In a medium saucepan, combine salsa, lime juice, Worcestershire sauce, orange juice, vinegar, brown sugar, corn syrup, oregano, and oil. Simmer over low heat for 45 to 60 minutes.
2. Remove sauce from heat, and add cilantro.
3. Use sauce to baste chicken during the last 20 minutes of grilling, reserving about 1/2 cup of the sauce to baste the cooked pieces just before serving.

* 1/2 cup coconut milk
* 2 tablespoons fish sauce
* 2 tablespoons minced garlic
* 2 tablespoons chopped cilantro
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1/2 teaspoon white pepper
* 1/2 (3 pound) chicken, cut into pieces
* 6 tablespoons rice vinegar
* 4 tablespoons water
* 4 tablespoons white sugar
* 1 teaspoon minced garlic
* 1/2 teaspoon minced bird’s eye chile
* 1/4 teaspoon salt

DIRECTIONS

1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. Preheat grill for high heat.
3. In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird’s eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

* 1 teaspoon ground ginger
* 2 tablespoons crushed garlic
* 2 teaspoons ground turmeric
* 1/4 cup yogurt
* 1 (3 pound) whole chicken, cut into pieces

DIRECTIONS

1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1/2 cup lemon juice
* 1/4 cup light Italian-style salad dressing
* 1 clove garlic, minced

DIRECTIONS

1. Mix lemon juice, dressing, and garlic thoroughly in a covered container large enough to hold all the chicken.
2. Wash and pat dry chicken parts. Place in container with marinade, and mix to completely coat. Cover. Place in refrigerator overnight, turning a couple of times to coat. Must marinate for at least 3 hours.
3. Drain chicken. Grill over medium heat till juices run clear.

* 1 1/2 cups water
* 1/3 cup rice wine
* 1/3 cup sesame oil
* 1/4 cup soy sauce
* 2 tablespoons honey mustard
* 1/4 cup brown sugar
* 2 dashes liquid smoke flavoring
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 tablespoon grated orange zest
* 1 teaspoon ground ginger
* 2 teaspoons paprika
* 1 teaspoon fines herbs
* 1 (4 pound) chicken, skin removed, cut into pieces
* 6 sprigs fresh rosemary

DIRECTIONS

1. In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.