4 medium skinless, boneless chicken breast halves (about 1 pound)
1/2 cup dry white wine or chicken broth
1/4 teaspoon coarse salt or salt
1/4 teaspoon freshly ground pepper
1/3 cup raisins
Boiling water
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1 teaspoon finely shredded lemon peel
Shredded lettuce
Finely shredded lemon peel

1.Flatten chicken slightly with your hand. Place in a 2-quart rectangular (11×7x1-1/2-inch) baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.
2. Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.
3. Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.
4. In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.
5. To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.

2 cups cheddar cheese, shredded
1 cups raisins
1 cup Craisins
1 avocado (cut into bite size chunks)
1 cup cooked bacon
2 cooked chicken breasts
Romaine lettuce, 10-15 leaves
Drew’s All Natural dressing

Mix grated cheese, raisins, and Craisins in large bowl. Cut bacon and chicken into bite size chunks and add to bowl. Add avocado and lettuce, mix and place in serving bowls. Add dressing and serve.

4 boneless, skinless chicken breast halves (without tenders), 4 to 5 ounces each
Extra virgin olive oil
1 teaspoon prepared chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
8 slices country-style white bread, about 1/2 inch thick
4 thin slices smoked Gouda cheese
2 cups lightly packed baby arugula leaves

1. Between 2 sheets of plastic wrap, pound the chicken breasts to an even 1/2-inch thickness. Lightly coat them on both sides with oil. Season evenly with the chile powder, salt, and pepper. Grill over direct high heat, with the lid closed as much as possible, until the meat is slightly firm and no longer pink in the center, 3 to 5 minutes, turning once.

2. In a small bowl mix the mayonnaise and mustard.

3. On large baking sheet, arrange the bread slices in a single layer. Brush one side with olive oil and turn them over. Lightly coat the sides facing up with the mayonnaise mixture. Build the sandwiches with the grilled chicken, arugula, and cheese, and top with the remaining bread slices. Press down to make compact sandwiches. Note: The sandwiches may be made to this point a couple hours before you plan to serve. Keep them, covered with plastic wrap in the refrigerator.

4. Place the sandwiches over direct low heat. Place a baking sheet on top and weigh it down with something heavy, such as a cast-iron pan. Leave the grill’s lid open. Cook until both sides of the sandwiches are golden brown and the cheese is melted, 3 to 5 minutes, turning once by carefully removing the weight and the baking sheet before turning with a spatula. Then return the baking sheet and weight in place. Remove the sandwiches from the grill and cut in halves or quarters. Serve warm.

Makes 4 servings