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Combine the cumin, ginger, cinnamon, salt, pepper and flour. Coat the chicken pieces with the flour mixture, shaking off any excess. Reserve the leftover flour mixture. Heat the olive oil in a large saute pan set on high heat until sizzling,

The day before serving, mix the pesto with the lemon juice and salt. Pour into an 8 x 8 inch baking dish or medium bowl. Put the breasts in the marinade and toss to coat completely. Cover and refrigerate overnight

Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, widthwise across the grain. Pound the slices

Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, widthwise across the grain. Pound the slices

Cut a deep pocket on the side of each chicken breast almost to the edge of the back of the vreast, but being careful not to slice through. Stuff each breast with a slice of the ham and the cheese.

Preheat the oven to 325 F. Combine the flour, sage, rosemary, salt and pepper on a plate. Dredge the chicken breasts in the flour mixture, shaking off the excess flour. Heat 2 tablespoons of the olive oil in a large

For the Spanish Chicken, preheat the oven to 325 F. Combine the flour, nutmeg, cinnamon, salt and pepper on a large plate. Coat the chicken breasts with the flour mixture, patting off the excess. Heat the olive oil in a

Preheat the oven to 450 F. Place the large (4 quart) casserole dish in the oven to preheat. Sprinkle 1/4 teaspoon each of the salt and pepper on the chicken thighs. Heat 1 tablespoon of the olive oil in a

Preheat the oven to 325 F. (170 C) Place the garlic, salt, pepper, rossemary and sage on a cutting board and chop and blend them together with a knife. Loosen the skin in the turkey, pushing with your fingers around the

Sprinkle the chicken with the salt and pepper and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large nonstick high-sided fry pan set on high heat. Add the chicken to the pan