Rosemary Chicken

• 6 oz boneless skinless chicken breast
• 1 small garlic clove, minced 
• 1/2 tsp dried rosemary
• 1/8 tsp black pepper
• salt to taste
• 1/2 Tbsp olive oil
• 1 Tbsp lemon juice 

1.  Slice chicken into half-inch strips. Sprinkle with garlic, rosemary, pepper, and salt. 

2.  Heat olive oil in skillet. Sauté chicken until lightly brown, remove to serving plate.

3.  Add lemon juice to drippings in skillet, cook and stir for one minute. Drizzle over chicken.

Robyn's notes: the lemon juice really comes along from behind with each bite, it was surprising but tasty. Be sure not to overdo it on the cooking oil; since the sauce is made of the drippings, if you use too much oil to begin with it'll be an oil slick on the plate.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Caribbean-Style Chicken

• 1/2 tsp allspice
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1/8 tsp hot pepper sauce
• 1 tsp olive oil
• 1 tsp lime juice
• 2 boneless skinless chicken breast halves

1.  In a small bowl, combine all ingredients except chicken; mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate.

2.  Spray broiler pan with nonstick cooking spray, place chicken on spray-coated pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.

Robyn's notes: very simple, and it's good to have a couple recipes that require a very short marinade, for when you've forgotten to prepare anything or when plans change last minute. The original recipe source when this was a larger yield called it just "Caribbean Chicken", but even I know that people in that region wouldn't claim this recipe resembles their dishes, so I've added the modifier. I added the green onions for visual balance. Definitely needs the hot sauce.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chicken with Peanut Barbecue Sauce

• 1/4 C spicy barbecue sauce
• 3 Tbsp apple juice 
• 2 Tbsp peanut butter 
• 2 boneless skinless chicken breast halves

1.  In small saucepan, combine barbecue sauce, apple juice, and peanut butter; blend well. 

2.  Place chicken on broiler pan. Broil 4 to 6 inches from the heat for 10 to 14 minutes or until chicken is fork tender and juices run clear, turning once and brushing with sauce mixture during the last 5 minutes of cooking time.

3.  Bring remaining sauce mixture to a boil; serve with chicken.

Robyn's notes: this is so simple and tasty, great for a busy evening. I sometimes add just the tiniest dash of crushed red pepper, if the barbecue sauce I have on hand isn't spicy. I know I made this for the first time in 2001, because my mom was doing Weight Watchers then, and when I cooked for her I'd note the points value of the recipe. This one had "ww6" written on it (old points system).

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently