Season cutlets with mixture of salt, pepper and granulated garlic by rubbing the mixture on both sides. Heat a large sauté pan until hot and add 1 tablespoon olive oil to pan. Add cutlets and sear on both sides, leaving them in the pan once seared. Mix 2 tablespoons stone ground yellow mustard and 1 tablespoon maple syrup together and brush tops of cutlets making sure to coat generously. Immediately place in 400-degree oven and cook for 10-15 minutes or until juices run clear when pricked with a fork. Do not overcook. Remove from oven when done. Serve with couscous and mustard greens. (Recipe follows)

Mustard Greens — wash and cut greens leaving whatever water that clings to the leaves on the greens. In a large pot, sauté yellow onion in 2 tablespoons olive oil until tender. Add greens, 1 tablespoons Kosher salt and 1 teaspoon honey. Cover with tight-fitting lid and simmer until leaves turn darker green and tender. Do not overcook.

To serve, make a spoon enough couscous on plate to make a small bed. Add cutlet atop and spoon over a little of the juice that collected in bottom of pan. Add a serving of greens.

Chicken Stew with Tomatoes and Roasted Garlic

Ingredients

• 1 whole fryer, cut up
• 2 cans petite-diced canned tomatoes
• 6-8 cloves of roasted garlic
• 2 stalks celery, chopped
• Kosher salt
• Fresh Ground Black Pepper
• 2 bay leaves
• 2 fresh garlic cloves, minced
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons of a mixture of basil, garlic, oregano and sage
• Flour (enough to lightly dredge chicken)
• Olive oil

Technique

Preheat oven to 350 degrees. Season chicken with salt, pepper and herbs and dredge in flour. Heat 2 tablespoons olive oil in a hot Dutch oven. Add chicken and brown each piece on both sides. After chicken has been browned, add 1 additional tablespoon of olive oil to pot; lower heat. Add onion and green pepper and celery; sauté until tender. Add garlic and sauté an additional ½ minute. Add tomatoes and roasted garlic; stir. Add browned chicken to Dutch oven, spooning over tomato mixture to cover chicken pieces. Add bay leaves. Bring to a gentle boil and immediately transfer to oven. Bake for 1 hour, 15 minutes or until done. Serve over brown rice.