[a broad abroad]

CHICKEN SATAY
makes 4 servings

Marinade
6 T. (90 ml.) soy sauce
juice of 1 lemon
3 T. veg. oil
2 T. Splenda
3 garlic cloves, crushed
3 green onions, thinly sliced

4 chicken breast halves, cut into 3/4 inch (2 cm.) pieces
bamboo skewers (soaked in water for 30 minutes)

Satay Sauce
1/3 cup natural peanut butter
1 t. garlic powder
2 T. lemon juice
2 T. soy sauce
1 t. Splenda
1/8 t. coconut extract
1/3 cup water
dash of cayenne pepper to taste

1. Combine all ingredients for the marinade and stir well.
2. Toss the chicken with marinade and cover. Leave to marinate in the refrigerator for 30 minutes.
3. Thread the chicken pieces on the skewers. Place under the broiler 4 inches (10 cm) from the heat and broil for 2-3 minutes on each side until cooked through.
4. While chicken is cooking make the satay sauce. Place all ingredients in a microwavable bowl. Stir to combine and cook on high for 30 seconds (or until it reaches a pourable consistency)
5. Pour satay sauce on grilled chicken and serve immediately.


TANDOORI-DIJON CHICKEN BREAST
makes 4 servings

1/3 cup + 2 t. plain FF yogurt
1 T. grated fresh ginger root
1 T. red wine vinegar
1 T. dijon style mustard
1/2 t. ground cumin
1/4 t. ground cinnamon
1/8 t. ground red pepper
1 1/2 pounds chicken breast

1. In a large bowl with lid, combine all ingredients except chicken and stir to mix. Add chicken and turn to coat well. Refrigerate at least 2 hours or overnight, turning occasionally. Drain and discard marinade.
2. Preheat broiler. Arrange chicken on broiler rack and broil 6-8 inches from heat, 15 - 20 minutes, turning occasionally until cooked through.
3. Serve immediately.


CURRIED CHICKEN NUGGETS WITH SPINACH
makes 4 servings

1 T. + 1 t. olive oil
2 t. ground cumin
1 t. turmeric
1/2 t. ground ginger
1/8 t. paprika
10 ounces boneless chicken breast cut into 1 inch pieces
4 cups coarsely chopped fresh spinach leaves
2 T. chopped green chilies
2 garlic cloves, minced
8 ounces cooked chickpeas
2 T. chili sauce

1. In large nonstick skillet, heat oil; add cumin, turmeric, ginger and paprika. Cook over med. heat 1 minute; add chicken. Cook, stirring frequently, 6 - 8 minutes, until cooked through.
2. Add spinach, chilies, and garlic to skillet; stir to combine. Cook 2 - 3 minutes, until spinach begins to wilt; stir in chickpeas and chili sauce. Reduce heat to low; simmer 2 - 3 minutes until chickpeas are heated through.
3. Serve immediately.

{capital T. = tablespoon; small t. = teaspoon}