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Balsamic Chicken with Potatoes & Arugula

6 large skinless, boneless chicken thighs
(1 1/4 lbs - may use breasts)
2 tablespoons flour
1/2 tea. salt
3 garlic cloves
1 tablespoon. salad oil
1 pound medium size red potatoes
2 bunches arugula
1.2 cup Rosmarino Balsamic & Roasted Garlic Dressing

DIRECTIONS:
Cut each chicken thigh in half, toss with flour and salt. Peel garlic and cut lengthwise in half. Cook chicken and garlic in hot oil, covered until chicken is browned and cooked through, Meanwhile, cut each potato into quarters. Cover potatoes with water and simmer until tender, drain and keep warm.

When chicken is done, add Balsamic & Roasted Garlic Dressing to skillet, toss to coast chicken. Remove skillet from heat - add potatoes and half of the arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates - top with chicken mixture.

Cajun Chicken with Capers and Lemon

1/2 cup all purpose flour
1 tablespoon Cajun-creole seasoning mix
1 teaspoon paprika
4 skinless boneless chicken breast halves
1 1/2 tablespoons olive oil
1 cup Rosmarino Balsamic & Roasted Garlic Dressing

DIRECTIONS:
Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture. Heat oil in heavy large non-stick skillet over medium-high heat. Add chicken to skillet and saute until brown and just cooked through, about 4 minutes per side. Transfer chicken to plate; keep warm. Add Balsamic & Roasted Garlic Dressing to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon. Season sauce to taste with salt and peeper. Spoon sauce over chicken and serve with rice.

Caper Lemon Chicken Piccata
4 boneless skinless chicken breast halves, about 4 oz. each salt and freshly grown black pepper 2 tsp, butter 1/2 cup dry whitewine 1 cup Rosmarino Balsamic & Roasted Garlic Dressing	DIRECTIONS: Season chicken with salt and pepper. Melt butter in skillet. Add chicken and brown. Continue saute until cooked. Remove chicken from pan. Increase heat to high. Add wine and dressing. Simmer for several minutes till thoclemed/ Return chicken to skillet and heat through.

Cornish Game Hen with Raspberry Sauce

One 1-1/2 to 1-3/4 pound Cornish game hen, halved
1 teaspoon dried thyme
? tablespoons olive oil
4 shallots, chopped
1/3 cup canned low-salt chicken broth
1/3 cup dry red wine
2/3 cup Rosmarino Vidalia Onion Dressing
1/4 teaspoon ground allspice

DIRECTIONS:
Oven 500° F. Sprinkle hen halves with thyme., salt and pepper. Heat oil in skillet. Add hen halves, skin side down, and cook until brown. Transfer hen halves to baking sheet (do not clan skillet). Roast until juices run clear. Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and saute over medium heat until soft. Add broth, wine, Vidalia Onion Dressing and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits. Season sauce to taste with salt and pepper. Serve hen halves with sauce.

Glazed Chicken

1 1/2 - 2 pounds, boneless, skinless chicken breasts, cut in half. Breasts with bone and skin also work well
1 large red pepper
1/2 pound fresh mushrooms
1 large onion
1 cup Rosmarino Vidalia Onion, Honey
Mustard or Balsamic & Roasted Garlic Dressing
Salt, pepper, garlic powder
Substitue favorite veggies if you wish
potatoes, zucchini and carrots work well.

DIRECTIONS:
Arrange chicken breasts in a 9 X 13 inch baking dish. Sprinkle with salt, pepper and garlic powder. Cut red pepper and onion into thin strips and arrange on top of chicken. Slice mushrooms and place on top. If mushrooms are small leave them whole. Sprinkle salt, pepper and garlic powder over the vegetables. Pour Rosmarino Dressing over all. Bake uncovered about 45 minutes at 375° F. Wonderful when served with rice or pasta.

Kabobs

1 medium boneless chicken breast
1 small onion
1/2 green or red pepper for each Kabob.
(any meat or fish works well)

DIRECTIONS:
Cut chicken breast into 2 inch chunks. Quarter the onion and the pepper. Arrange on a skewer. Lay Kabobs in a large pan and pour Rosmarino over Marinade over night or longer.

Grill or boil untill meat is browned and veggies are cooked to firm stage. Serve plain or over rice. Wild rice or a combination of cild and white rice is elegant. For a change, use any of your favorite veggies on your Kabobs - cherry tomatoes, zucchini, mushrooms, small new potatoes and even broccoli and cauliflower are excellent.

Raspberry Grilled Chicken
1 cup Rosmarino Vidalia Onion Dressing 4 lbs. chicken parts or halves-cornish game hens are great also Fresh Raspberries for garnish Mache or delicate spring greens for garnish	DIRECTIONS: Marinate chicken in Vidalia Onion Dressing for 8 hours or longer. Drain and reserve marinade for basting. Grill chicken until done, basting frequently with dressing. Place chicken on platter, garnish with raspberries and mache.

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