Main Meals Recipes

1 (6 ounce) jar marinated artichoke hearts 1/3 cup white wine or white wine vinegar 4 skinless boneless chicken breast halves (1 pound) 2 medium bell peppers -- each cut lengthwise into fourths 4 medium green onions -- sliced (1/2 cup) 1/4 teaspoon pepper

Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.

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3 pounds broiler-fryer chicken (3 to 3 1/2 pounds) 1/2 cup honey 2 tablespoons orange juice 1 tablespoon lemon juice 1/4 teaspoon ground nutmeg

Heat oven to 375º. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180º and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture.

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1/4 cup wheat germ 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves 4 skinless boneless chicken breast halves (about 1 pound) 1/4 cup hot water 1/2 teaspoon chicken bouillon granules 1/4 cup water 1 tablespoon lemon juice 1 clove garlic -- crushed 1 cup cut-up broccoli 2 medium carrots -- cut into julienne strips 1 medium red bell pepper -- cut into julienne strips 1 small onion -- sliced and separated into rings 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves -- if desired Salt and pepper to taste -- if desired 2 cups hot cooked wild and brown rice mix

Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken.

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