Main Meals Recipes

6 bone-in chicken breast halves (about 3 pounds) 1/4 cup margarine or butter (1/2 stick) -- softened 1 1/2 tablespoons chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley flakes 1/2 teaspoon fennel seed 1/8 teaspoon pepper

Heat oven to 375º. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

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2 tablespoons vegetable oil 2 medium bell peppers -- cut into 1/4-inch strips 1 small onion -- chopped (1/4 cup) 1 clove garlic -- finely chopped 1 pound skinless boneless chicken breasts -- cut into 1-inch pieces 1 teaspoon salt 1/8 teaspoon pepper 1/2 lemon 4 cups hot cooked couscous OR 4 cups hot cooked rice

Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous.

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1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon plus 1/8 teaspoon pepper 3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds) 1 tablespoon vegetable oil 1/4 cup water 3 cloves garlic -- finely chopped 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 4 cups eggplant (about 1 pound) -- (1-inch pieces) 2 cups sliced zucchini (about 2 small) 1 medium green bell pepper -- cut into 1-inch pieces 1/2 cup chopped onion (about 1 medium) 3 medium tomatoes -- cut into wedges

Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot.

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