FIVE-SPICE CHICKEN BREASTS

Five spices - equal parts ground cinnamon, cloves, fennel seeds, star anise and peppercorns - make up five-spice powder, which deliciously spices up chicken.

4 chicken breasts

3 green onions, minced

2 cloves garlic, minced

2 Tbsp packed brown sugar

2 Tbsp fish sauce

2 Tbsp soy sauce

2 Tbsp dry sherry

1/2 tsp five-spice powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp chili paste

2 Tbsp chopped fresh coriander

In shallow glass dish, arrange chicken in single lay. In small bowl, whisk together onions, garlic, sugar, fish sauce, soy sauce, sherry, five-spice powder, salt, pepper and chili paste; pour over chicken, turning to coat. Cover and marinate in fridge for 2 hours.

Place chicken on greased grill over medium-high heat; brush with any marinade. close lid and grill, turning once, until no longer pink inside, 25-30 minutes. Garnish with coriander.

Makes 4 servings.

Per serving: 211 calories

Canadian Living "BBQ Best," Summer 2006, pg 44

GRILLED PORTOBELLO SALAD WITH ARUGULA

1/2 cup walnut pieces

8 portobello mushrooms

10 cups arugula, trimmed

quarter red onion, thinly sliced

60 g (2 oz) Parmesan or Asiago cheese, shaves

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 Tbsp chopped fresh rosemary or thyme

1/4 tsp salt

1/4 tsp pepper

In skillet, toast walnuts over medium heat, shaking pan occasionally, for about 5 minutes or until golden; set aside.

Dressing: in bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.

Scrape gills from mushrooms; cut off stem just below cap. wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 10 minutes or until tender.

In large bowl, combine arugula, onions and half of the walnuts; toss with remaining dressing. Mound on platter; top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.

Makes 12 servings.

Canadian Living "Market Fresh," Summer 2008, page 28