CHICKEN AND ROASTED GARLIC

4 pounds bone-in chicken pieces, skinned

40 large cloves garlic, (about 4 heads), unpeeled

1 3/4 cups dry white wine

1/4 teaspoon thyme

1/4 teaspoon rosemary

2 tablespoons Cognac

fresh parsley, chopped

12 slices coarse bread, toasted

Heat 13" chef pan over medium heat until water drops "dance" when sprinkled in the pan.  Add chicken and brown first side, turning to brown second side after chicken releases itself from the pan (about 5-8 minutes).  Remove chicken pieces from the pan.  Add garlic, stirring for 3-5 minutes, until it begins to brown.  Spread cloves in a single layer and return the chicken pieces to the pan.  Add wine, thyme and rosemary.  Cover and cook over low heat 30 minutes.

Pour cognac over the chicken and sprinkle with fresh parsley.  Remove chicken pieces to platter or serve directly from chef pan.  Serve the toasted bread with garlic cloves.  Note: When the garlic is squeezed out of its natural wrapper it spreads like butter.

Calories 250, Fat Grams 6, Carbohydrate Grams 18

SPICY CHICKEN ROLL UPS

6 boneless/skinless chicken breasts cut in strips

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon coriander

1 teaspoon crushed red pepper

1 Tablespoon paprika

1 can roasted diced tomatoes

1 small can diced green chilies

1 avocado sliced (optional)

1 small can sliced black olives (optional)

flour tortillas

Coat 13" chef pan with cooking spray and heat on medium until water drops "dance" when sprinkled in the pan.  Coat chicken with dry ingredients and add to pan.  Brown first side, turning to brown second side after chicken releases itself from the pan (about 5-8 minutes).  Add tomatoes and green chiles.  Simmer with lid on for approximately 20 minutes.

Serve wrapped in flour tortillas; adding avacado and olives if desired.  

This recipe can also be served over rice.

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