• 2 tablespoons plain flour
  • 8 chicken drumsticks
  • 1/4 cup olive oil
  • 300g can chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 1 brown onion, finely chopped
  • 2 x 400g cans diced tomatoes
  • 1/2 cup chicken stock
  • 1/2 teaspoon white sugar
  • 75g feta cheese, crumbled
  • 1/3 cup flat-leaf parsley leaves, chopped cooked couscous, to serve

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  • 1 tbs olive oil
  • 1 medium onion, finely chopped
  • 150g mild pancetta or bacon, chopped
  • 2 (approx 300g) small single chicken breast fillets, diced
  • 1 garlic clove, crushed
  • 300g long-grain white rice
  • 1 x 500g jar good-quality tomato passata or pasta sauce
  • Salt and pepper
  • 1 tbs chopped fresh basil leaves
  • 200g brie cheese, sliced

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  • 100g goat’s milk feta
  • 4 chicken breasts
  • 4 prosciutto slices
  • 350g red globe grapes
  • 250g seedless green grapes
  • 8 small fresh rosemary sprigs
  • Salt & freshly ground pepper
  • 2 tbs olive oil

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  • 6 boneless, skinless chicken breast halves
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 6 slices deli-sliced swiss cheese
  • 1 box chicken stuffing mix, prepared
  • 1 tsp garlic salt
  • Pepper to taste

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  • 4 boneless, skinless chicken breast halves
  • 1 Tbsp garlic powder (or to taste)
  • 1 teaspoon oregano
  • 1/2 teaspoon freshly ground black pepper
  • 4 part-skim mozzarella cheese sticks, unwrapped
  • 1 cup frozen onion and bell pepper strips (green/red/yellow peppers)
  • 1 can (10.5 oz) reduced-sodium cream of chicken soup
  • 1 Tbsp olive oil
  • Cooking spray

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  • 1 cup raw rice
  • 1 3/4 cups water
  • 1 t. salt
  • 1/8 t. saffron
  • 2 3 1/3 lb. broiler-fryers
  • salt, pepper
  • 2 doz. littleneck clams
  • 1/2 lb. hot Italian Sausage

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