ALMOND CHICKEN WITH ORANGE HONEY SAUCE

Makes 2 servings

2 tablespoons plus 1 teaspoon cornstarch teaspoon crushed red pepper Salt and freshly ground pepper pound boneless, skinless chicken cutlets 2 teaspoons olive oil cup plus 1 tablespoon orange juice 2 tablespoons honey 2 tablespoons sliced almonds 2 slices whole-grain country bread

Directions: 1. Mix 2 tablespoons cornstarch, crushed red pepper and salt and pepper to taste on a plate. 2. Dip chicken cutlets in mixture to coat both sides. 3. Heat oil in a nonstick skillet over medium-high heat. Add the cutlets and saute 2 minutes. 4. Turn and saute 2 minutes. A meat thermometer should read 165 degrees. Remove from the skillet. 5. Add cup orange juice to pan, scraping up the brown bits. Add the honey and mix until honey is dissolved. 6. Mix remaining 1 teaspoon cornstarch and 1 tablespoon orange juice together and add to the skillet. Stir until sauce starts to thicken, about 1 minute. 7. Spoon sauce over chicken and sprinkle almonds on top. Serve bread on the side.

GARLIC ZUCCHINI STRIPS AND GRAPE TOMATOES

Makes 2 servings

pound zucchini (about 2 cups) 1 teaspoon minced garlic 2 teaspoons olive oil 1 cup grape tomatoes Salt and freshly ground pepper

Directions: 1. Wash zucchini and cut into strips about -inch thick and 2 inches long. 2. Place in a microwave-safe bowl and add garlic. 3. Cover bowl with a plate or plastic wrap and microwave on high for 2 minutes. 4. Remove and add the olive oil, tomatoes and salt and pepper to taste. Cover again and let the tomatoes warm in the bowl while you prepare the chicken.

Stove-top method:

1. Heat oil in a nonstick skillet over medium-high heat. 2. Add garlic and zucchini. 3. Saute 3 minutes. 4. Add tomatoes and saute another 2 minutes. 5. Add salt and pepper to taste.