Chicken Breast

Garden-fresh Thyme Pesto is the star of this elegant entrée, but you can also use purchased or homemade basil pesto.

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe." This dish is best served either chilled or at room temperature. If you'd like to make your own pasta, our technique video will show you how.

Serve this over noodles or mashed potatoes.

Terrines — molded preparations of meat, fish, or vegetables — are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles — their springy texture contrasts with the terrine's smooth gel and tender chicken — and fast-cooked snow peas , for crunch.

An easy herbed cream sauce accents sautéed chicken breasts.

Cabbage, cucumbers, carrots, and lots of fresh mint accent the salad. Offer chilled beer or a fruity white wine alongside.

Can be prepared in 45 minutes or less.

Complement the chicken with Aromatic Yellow Rice and haricots verts or other green beans, and offer a crisp Riesling or cold Asian beer to drink. Finish the meal simply with a platter of tropical fruit.

This recipe can be prepared in 45 minutes or less.

Not only is the yogurt marinade an excellent tenderizer, but it imparts a nice, mild tang as well. Begin marinating the chicken one day in advance.

Spoon some of the sauce over noodles that have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

Serve these patties over <epi:recipelink id="106530"">gingered noodle salad</epi:recipelink>.

Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking.