CHICKEN FAHITAS

This recipe is as close as I can duplicate a dish I enjoyed at a Mexican restaurant in Manitou Springs, Colorado, a town at the foot of Pike's Peak. Eat this with all the trimmings when you aren't worried about calories.

Do all the prep first, and put the vegetables on a cookie sheet or large dish.

4 boneless, skinless chicken breasts, cut in thin strips

1 large onion, sliced	3 teaspoons chili powder
1 green pepper, sliced	3 teaspoons ground cumin
1 red bell pepper, sliced	1 teaspoon oregano flakes
8 mushrooms, sliced	1/2 teaspoon salt

2 jalapeno peppers, minced	3 tablespoons fresh chopped cilantrro
3 large cloves of garlic, minced	3 tablespoons corn oil

Heat the oil in a large wok on a high flame. Stir-fry the chicken for three minutes, then add the jalapenos, garlic and spices. Two minutes later add the onions and peppers, and keep stirring until the chicken is done and the vegetables are transluscent. Add the mushrooms, and cook until done.

Serve this dish sizzling in the wok and have the side dishes already on the table:

Flour tortillas

Grated cheddar cheese

Sour cream

Salsa

Optional are guacamole, shredded lettuce, and chopped tomatoes.

PERFECT FRIED CHICKEN

The secret is the yogurt. This makes a breading better than buttermilk.

Cut boneless, skinless chicken breasts into strips or chunks.

Throw them into a bowl of plain yogurt, and stir until they are coated.

In a ziplock plastic bag place:

3/4 cup flour	1/2 tsp salt
1/4 cup cornmeal	1/4 tsp tarragon
1/2 tsp creole spice

Shake until well mixed.

Heat 1/2 inch deep vegetable oil in a cast iron skillet.

Take four of the chicken chunks out of the yogurt mixture, and put them in the plastic bag, and shake until they are well coated. Put them in the skillet. It should be moderately sizzling. Turn after five minutes. Repaeat this process until all the chicken is cooked. The first ones done can be kept warm in the oven while the other ones cook.

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CHICKEN CURRY COUSCOUS

Once you do the prep, this is a one dish meal. It's spicy, exotic, and a fiesta of colors.

3 chicken breasts, chopped into bite size	1 zuchinni, chopped
1 lg carrot, minced	8 mushrooms, sliced
2 garlic cloves, minced	2 tsp curry powder
1 onion, chopped	1/2 tsp salt

1/2 green and 1/2 red bell pepper, chopped	1 1/2 cups couscous
1 jalapeno pepper, minced	2 cups water

Put 2 Tbsp oil in a wok, and turn the flame under it very high.Throw in the chicken and carrots, and stir fry for a bout three minutes. Add the garlic, onion, peppers, salt, and curry powder, and stir fry about three more minutes. Add the zuchinni, and stir until it's soft. Add the mushrooms, and cook until they appear done. Throw in the couscous and water and when it comes to a boil, put a lid on the wok, turn off the flame, and let the mixture sit for five minutes. Serve this right from the wok.

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ITALIAN CHICKEN

This is light and delicious served with basmati rice, but you can also serve it with pasta.

4 Chicken Breasts, skinless and boneless	1/2 tsp Basil
2 Garlic Cloves, minced	1/2 tsp Oregano
1/2 Onion or 1 Shallot, diced	1/4 tsp Salt
2 Tbsp Oil	2 tsp Sugar

8 ounces chopped Tomatoes

Pre-set the oven to 350 degrees. In a wok or cast iron skillet, heat the oil on a medium high flame.Saute the garlic and onions until transluscent. Add the chicken, spices, and salt, and stir until the chicken is browned on the outside. Add the tomatoes and sugar, and bring the mixture to simmering. Put all of it in a glass baking dish and put in the oven. Bake 35 minutes.

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HOW TO GRILL PERFECT, MOIST CHICKEN

This technique produces a flavorful, juicy chicken breast. You never have to eat a dry, flavorless bite of grilled chicken again.

Forget fancy marinades. For all your trouble, you'll never do better than some of the salad dressings in your refrigerator door. The best for this is a non-creamy Caesar salad dressing. You can find an all natural brand of this at any large grocery store. Put boneless, skinless chicken breasts in a glass bowl, shake the dressing, and pour some on the chicken. Stir to coat. Let it marinate over night or at least a few hours.

Start the grill an hour before you want to eat. The charcoal should be white and glowing. Brush the grill with oil. Put the chicken on the grill. Spoon any extra marinade on top of it. Put the lid on the grill with the vent shut, and leave the chicken for 7 to 10 minutes. Turn the chicken over, and put the lid back on the grill with the vent open for 5 minutes, then take the lid off, and turn the chicken every now and then until it is done.

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CHICKEN AND PORTOBELLO MUSHROOMS

A rich, creamy dish, this is good with angel hair pasta.

4 Chicken breasts, cut in small pieces	1/4 tsp Salt
2 Garlic cloves, minced	1/4 tsp Tarragon
1 Tbsp Olive Oil	1/4 Cup Half and Half Cream
1 Tbsp Butter	1/4 Cup Parmesan, freshly grated

8 ounces Portobello Mushrooms, sliced

In a cast iron skillet, heat the butter and oil on a medium flame. Add the chicken, garlic, salt, and tarragon, and stir until the chicken is done. Add the mushrooms, and stir until they are soft. Turn the flame down low, and add the cream. Stir in the parmesan.

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