Raspberry Vinegarette

4 oz fresh raspberries

3 Tbsp white wine vinegar

1.5 Tbsp sugar

1/2 Cup canola oil

1 tsp coarse kosher salt

1 tsp black pepper

Chicken

2 boneless chicken breasts, cut in half

1 Cup pecans, chopped finely

1 Cup panko [Japanese breadcrumbs]

4 tsp coarse kosher salt

2 tsp black pepper [split in two]

1/3 Cup honey mustard

1 Tbsp Dijon mustard

1/4 Cup mayonnaise

2 Tbsp Canola oil

Preheat oven to 375F

Puree raspberries, vinegar, sugar until smooth. Add canola oil slowly to form emulsion. Season with salt and pepper.

In a shallow bowl blend together mustards, mayonnaise, 3 tsp kosher salt and 1 tsp black pepper. In second  bowl mix together pecans, panko, remaining 1 tsp salt and remaining 1 tsp black pepper.

Pound halved chicken breast to get a uniform height. Drop in mustard-mayo mixture and then in  pecan panko mixture to coat chicken, place on paper plate. Here is were you can freeze portions if desired.

Heat canola oil to saute pan over medium-high heat. Add chicken to saute pan reducing heat to medium and cook for 2 minutes per side.

Transfer to baking dish and bake for 20 minutes.

Serve with Salad greens, diced English cuke, tomatoes, carrots and pecans topped with Raspberry Vinaigrette, garnish with fresh raspberries.

Nutritional facts per serving [daily value]: Calories 650kcal; Protein 10g [19%]; Total Fat 66g [103%] [Sat. 5g [27%]]; Chol. 24mg [8%]; Carb. 9g [3%]; Fiber 4g [15%]; Sugars 4g; Calcium 51 mg [5%]; Iron 2 mg [13%]

16oz fettuccine, cook al dente

2LB boneless chicken breast, cut into bite size pieces

Salt & Pepper

4 Tbsp flour

3 Tbsp olive oil

12oz canned artichoke hearts, drained & cut in half

1 Tbsp fresh tarragon

1/2 tsp nutneg

1 Cup Cheddar cheese, shredded

1/2 Cup Fontina cheese, shredded

1/4 Cup Stilton, shredded

1-1/4 Cup Light Cream

Preheat oven @ 325F. Sprinkle chicken pieces with salt and pepper, coat with 2 Tbsp flour. Heat 2 Tbsp of olive oil in saute pan, add chicken to saute pan browning all sides over medium high heat. Remove chicken and place into oven proof dish.

Add tarragon to saute pan, cook for 1 minute add artichoke hearts and grill for 4-5 minutes. Remove from pan and add to chicken.

Add last Tbsp olive oil to saute pan over medium high heat add 2 Tbsp flour to make a roux. Add light cream stirring to thicken sauce. Add nutmeg and shredded cheese, stir and pour sauce over Chicken & Artichokes, mix. Place in preheated oven while cooking Fettuccine per directions.

Serve Fettuccine with sauce on top, sprinkle with shredded fontina.