Topping:
1 c. flour
1 1/2 t. baking powder
1 c. buttermilk
1 stick butter, melted

Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.

Combine all spices in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Stuff onion inside cavity.  Roast uncovered, breast side down, at 250 for about 5 hours, basting occasionally with pan juices. (Or… roast in dutch oven – covered, breast side down, at 325 for 2 hours. Bump oven temp to 450, remove lid and turn chicken over. Roast for 15 minutes to crisp skin.) Chicken is done when it has reached an internal temp of 175. Let rest 15 minutes before serving.

Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper

Set aside onion mixture.

Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
Add:
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis

Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.

1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder

Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.

1/4 cup Parmesan cheese — grated
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 egg whites
2 teaspoons olive oil

4 cups hot, cooked pasta
3 cups ultimate quick and easy pasta sauce
1 cup mozzarella cheese — shredded

Place each chicken breast half between 2 sheets of heavy-duty plastic-wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs and next 3 ingredients in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and bread crumb mixture.

Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 5 minutes each side or until done.
Place 1 cup pasta in each of 4 gratin dishes. Spoon 1/2 cup pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup
sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

Preheat broiler. Place gratin dishes on a baking sheet; broil in open oven
3 minutes or until cheese melts. Garnish with chopped parsley if desired.

1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup chicken broth
1/2 cup half and half

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper.

Add chicken to pan; cook 3 minutes on each side.
Add green onions, wine, and rosemary; cook 30 seconds.
Stir in broth; cook 2 minutes.
Add half and half; cook 2 minutes.