Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• extra virgin olive oil for brushing plus 1 extra tablespoon
• 1 large shallot,minced
• 5 oz (150 g) spreadable herb cheese
• 1/2 cup (125 ml) chicken broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons freshly chopped tarragon
• salt and freshly ground black pepper to taste

1. Place chicken breasts in a large bowl.
2. Brush both sides of chicken breasts with extra virgin olive oil.
3. Season to taste with salt and black pepper.
4. Grease a large nonstick skillet with cooking spray.
5. Add chicken breasts and cook over medium-high heat until no longer pink in the center.
6. Remove cooked chicken breasts from the heat and set aside.
7. Reduce heat to medium,then add remaining 1 tablespoon olive oil and minced shallots.
8. Saute until shallots are lightly softened (for about 1 minute),then add herb cheese,chicken broth and lemon juice.
9. Stir well until creamy and add chopped tarragon.
10. Pour sauce over fried chicken breasts and serve immediately.

Ingredients:

• 4 cups (1L) chicken broth
• 1/2 cup (125 g) chopped carrots
• 2 teaspoons minced gingerroot
• 2 teaspoons soy sauce
• 1 teaspoon Asian sesame oil
• Chicken Wontons (see recipe below)
• 1 cup (250 g) sliced packed spinach leaves
• salt and cayenne pepper to taste

Cooking Method:

1. In a slow cooker,combine all ingredients,except sesame oil,spinach,wontons and seasoning.
2. Cover slow cooker and cook on low-heat setting for 4-5 hours,adding spinach leaves during last 10 minutes.
3. Stir in Chicken Wontons.
4. Season to taste with salt and cayenne pepper.

Chicken Wontons:

Ingredients:

• 8 oz (240 g) boneless,skinless chicken breast
• 1/2 cup (60 g) sliced green onions
• 1 teaspoon gingerroot
• 24 wonton wrappers

1. In a food processor,combine all ingredients,except wonton wrappers.
2. Process until finely chopped.
3. Spoon 1 full teaspoon of chicken mixture on each wonton wrapper;moisten edges with water,and fold in half diagonally to create triangles,sealing edges.
4. In a large sauce pan,boil 2-3 quarts (2-3 L) of water.
5. Add wontons and cook until they float to the top (for about 5-7 minutes).
6. Drain and add wontons into chicken soup.

Ingredients:

• 3 pounds (1.45 kg) boneless pork tenderloin
• 1 cup (250 ml) chicken broth
• 1/2 cup 9125 ml) balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon clear honey
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic,peeled and chopped