Ingredients:

• 1/4 cup finely chopped fresh Italian parsley
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp minced shallot
• 2 tsp finely grated orange peel
• 1/2 tsp finely grated lemon peel
• 1/4 tsp (scant) saffron threads
• 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
• coarse kosher salt
• 2 tbsp (or more) extra-virgin olive oil, divided
• 1 tbsp butter
• 3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch thick slices, pale green parts cut into 1/2-inch thick slices (scant 2 cups)
• 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
• 3/4 cup low-salt chicken broth
• 2 tbsp creme fraiche or heavy whipping cream

Directions:

1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
4. Sprinkle chicken lightly with coarse salt and pepper.
5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Ingredients:

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups salsa verde, divided
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled red onions

Directions:

1. Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
2. Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
3. Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
4. Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Ingredients:

• 8 skinless, boneless chicken breasts (about 3 pounds)
• 2 cups plain whole-milk yogurt
• 1 cup coarsely chopped fresh cilantro leaves and stems
• 1/2 large onion, coarsely chopped
• 1/3 cup olive oil plus more for brushing
• 6 garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon garam masala
• 2 teaspoons kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1 2"piece fresh ginger, peeled and chopped

Directions:

1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups diced andouille sausage (about 7 ounces)
• 1 1/2 cups chopped onion
• 2 cups tomato sauce
• 1/4 cup balsamic vinegar
• 1 tablespoon dark brown sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 6 1-inch-thick rib pork chops
• Additional chili powder and ground cumin

Directions:

1. Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
2. Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
3. Serve chops with sauce.

Ingredients:

• 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
• 1 large egg
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons plus 2 tablespoons Dijon mustard
• 1 cup panko (Japanese breadcrumbs)
• 2 tablespoons olive oil
• 1 cup low-salt chicken broth
• 3 tablespoons pure maple syrup
• 2 tablespoons plus 1 teaspoon coarse-grained mustard
• 1 tablespoon chilled unsalted butter

Directions:

1. Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
3. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
4. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Ingredients:

• 1 1/2 cups fresh cilantro
• 1/2 cup fresh mint
• 1/2 cup cotija cheese (I used a Parmesan wedge)
• 3 tbsp toasted pecan halves
• 1 tsp kosher salt
• 2 garlic cloves (I use 6+)
• 1 serrano chile, seeded and sliced (I've used 2 before)
• 2 tbsp extra virgin olive oil
• 2 tsp sherry vinegar (I used red wine vinegar)
• 1/8 tsp freshly ground black pepper
• 3/4 pound skinless, boneless chicken breast (I use 1 or 2 whole breasts)
• cooking spray
• 6 cups hot cooked penne pasta (about 3 ounces uncooked)
• 2 cups cherry tomatoes, halved

Directions:

1. Place first 7 ingredients in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
2. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.