Creative ways to cook chicken

LEMON ROSEMARY CHICKEN

4 teaspoons oil

4 chicken breasts, skin on

(approximately 9 ounces each)

Chicken Rub (recipe below)

Lemon Rosemary Sauce

(recipe below)

Preheat oven to 400 degrees. Generously coat all sides of chicken with rub. This can be done a few days ahead or right before cooking.

Heat a saute pan on the stove, add the oil. Place chicken in pan, skin side down, and cook for 3-5 minutes. Place pan in the hot oven and bake chicken for 4 minutes. Take the pan out and return it to the stove top, turn breasts over and reduce heat. Cook on the stove until finished, about 2 minutes. Remove meat, then add sauce to pan. Stir with a wooden spoon, removing flecks from the bottom of pan. Continue stirring until hot. Return chicken to the pan and let it sit for a few minutes before serving. Serves 4.

Note: Rather than purchasing chicken parts, buy a 3- to 4-pound free-range chicken to yield 9-ounce breasts. The legs and thighs can be used for another meal. Serves 4.

LEMON ROSEMARY SAUCE

2 cups extra-virgin olive oil, divided

1 cup red onion, diced medium

2 tablespoons garlic, minced

2 tablespoons rosemary, finely chopped

1/4 cup lemon juice

3 cups dry white wine

1/2 cup capers

1/4 cup black and green olives, sliced thin

Salt and pepper to taste

1/4 cup slivered almonds (optional)

Place 1 cup of olive oil in pot, saute onion until clear. Add garlic. Add rosemary. Cook until garlic starts to brown. Add lemon juice and white wine, then cook at a simmer for 10 minutes, whisking gently.

Whisk in the remaining cup of olive oil, then add the capers and olives and cook at a simmer for 5 more minutes. Add salt and pepper to taste (you may not need much salt because of the olives and capers). Slivered almonds can be added when the sauce is done.

Note: This makes a quart; store extra in the refrigerator for use with any meat, poultry or fish.

CHICKEN RUB

1 tablespoon paprika

1 tablespoon oil

Salt and pepper to taste

Mix paprika, oil, salt and pepper. Note: Use extra rub on meat, chicken or fish.

SPINACH CREPE STUFFED WITH ASPARAGUS, PROSCIUTTO & ROASTED YELLOW PEPPER

3/4 cup fresh spinach, blanched and drained

2 cups flour

1 1/2 cups milk, preferrably whole

12 eggs

1/2 pound butter, melted

1 teaspoon salt

36 stalks asparagus, grilled

24 thin slices prosciutto

6 roasted yellow peppers, peeled and cut in half

1 teaspoon oil (or use nonstick pan)

1 jar Hollandaise sauce, optional