6 thin slices prosciutto 6 slices mozzarella cheese 6 boneless skinless chicken breast halves, pounded to 1/4 inch thickness toothpicks 1 Tbsp. vegetable oil 1 Tbsp. unsalted butter 1/4 cup dry white wine 2 Tbsps. parsley, chopped

Place 1 slice of prosciutto and 1 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout. Add wine and simmer 5 minutes. Remove toothpicks before serving garnished with parsley.

Spread butter on one side of each piece of bread. Spread mustard on unbuttered side. Place a slice of ham and a slice of cheese on mustard-coated sides of 4 slices of bread. Cover with remaining bread. Place sandwiches in a heavy nonstick pan over medium-high heat. Cook 2 minutes per side, or until lightly toasted. Serve hot.

Heat a heavy nonstick skillet over medium high heat. Sauté meat and zucchini 5-6 minutes, stirring frequently to break up meat until browned. Stir in spaghetti sauce and simmer until just heated through. Cook pasta in a large pan of boiling water about 3 minutes, or until al dente. Drain. Serve pasta with sauce and sprinkled with Parmesan.

Arrange lettuce salad on plates. Top with tomatoes, cucumber and crab and drizzle with dressing.

Cook pasta in a large pan of boiling water 10-12 minutes, or until al dente. During the last 2-3 minutes of cooking, add broccoli. Drain pasta and broccoli, set aside and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 1 minute, stirring constantly. Add wine and beans. Bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes, until liquid is slightly reduced. Toss pasta and broccoli with sauce. Sprinkle on cheese and season with salt and pepper to taste. Toss again.

Prepare grill or broiler. Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Brush both sides of chicken with oil and sprinkle with spice. Grill or broil 4-6 minutes per side 5 inches from heat source until cooked through. Serve sprinkled with parsley.

Beat together egg and salt and pepper to taste in a bowl until well blended. Add ground chicken and mix until just combined. Form into 4 patties about 3/4 inch thick. Combine 4 Tbs. flour and salt and pepper to taste. Dredge patties in seasoned flour. Melt butter in oil in a heavy nonstick skillet over medium high heat. Cook burgers about 5 minutes per side, turning once, until golden brown and chicken is just cooked through. Drain burgers on paper towels and keep warm. Sprinkle 2 Tbs. flour into drippings in skillet over medium heat. Cook 2-3 minutes, whisking until lightly browned. Whisk in milk and hot pepper sauce. Increase heat to medium high and stir constantly 2-3 minutes, or until thickened. Season with salt and pepper to taste and serve over chicken burgers.

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. When cool enough to handle, peel and cube potatoes. Let chill overnight. Combine cooked, chopped egg whites and next 7 ingredients in a bowl. Season with salt and pepper to taste and stir to combine. Add potatoes and chill 6-24 hours before serving.

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned. Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender. Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly. Add butter, stirring until butter becomes opaque and sauce thickens. Stir in chives and dill. Season with salt and pepper to taste. Spoon over chicken and serve.

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain. Toss warm potatoes with oil and vinegar. let cool 15-20 minutes, tossing several times. Add chicken, dill, remaining ingredients and salt and pepper to taste. Toss to mix well. Cover and refrigerate until serving time. Serve slightly chilled or at room temperature.

Place veal between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Heat a heavy nonstick skillet over medium-high heat. Add oil and butter. When hot, sauté veal, in batches if necessary, until browned. Transfer to a serving dish. Sprinkle with salt and pepper to taste. Serve immediately.