Peanut Butter and Chocolate Cookie Sandwiches *

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 (11 oz) pkg peanut butter and chocolate pieces
1/2 cup chocolate frosting
1/2 cup peanut butter

Beat butter for 30 seconds.  Add sugar, brown sugar, soda, and salt.  Beat until combined.  Add egg and vanilla.  Beat till combined.  Beat in flour and cocoa powder.  Stir in peanut butter and chocolate pieces.  Cover and chill for 2-3 hours. 

Preheat oven to 375.  Roll dough into 1 inch balls.  Place 2 inches apart on lightly greased sheets.  Flatten slightly.  Bake 7-8 minutes.  In a small bowl, stir together frosting and peanut butter.  Spread 2 tsp frosting mix on bottom half of cookies.  Top with another cookie.

Chicken Braciole *

2 cups marinara sauce
2 eight ounce boneless, skinless chicken breasts
4 thin slices prosciutto
1 cup fresh spinach
1/2 cup shredded mozzarella
1/4 tsp pepper

Cut each breast in half horizontally, cutting nearly through to the opposite side.  Open so it forms two flaps, hinged at the center.  Cover with a large piece of plastic wrap and pound to 1/4 inch thickness.  Layer 2 slices of prosciutto, 1/2 cup spinach, and 1/4 cup mozzarella on each breast.  Starting from a long side, roll closed.  Either tie with kitchen string or use toothpicks to keep closed and tuck them in to keep the filling from falling out in a 13x9 pan.  Sprinkle each roll with pepper and cover all with marinara sauce.  Cover with foil and bake at 350 for about 30-40 minutes, or until chicken is cooked all the way through.  Remove string or toothpicks before serving. 

Serves 4

Chicken and Nectarine Salad *

2 ripe nectarines, halved and pitted
1 tsp EVOO, plus 1/4 cup, divided
1 pound boneless, skinless chicken breast
1/2 tsp salt
1/4 tsp pepper
3 Tbsp red wine vinegar
1 1/2 Tbsp water
2 tsp Dijon mustard
2 tsp honey
2 cups finely chopped radicchio
1 cup cherry tomatoes, halved
3/4 cup feta cheese

Season chicken with 1/4 tsp salt and pepper and grill until done. Brush nectarine halves lightly with 1 tsp oil. Grill nectarines until lightly charred and softened, 2 to 3 minutes per side. Let the chicken and nectarines cool on a clean cutting board for about 10 minutes, then chop into bite size pieces. Meanwhile, whisk the remaining 1/4 cup oil, vinegar, water, mustard, honey and the remaining 1/4 tsp salt in a large bowl. Add lettuce, radicchio, tomatoes, cheese, chicken, nectarines. Toss well to combine. Season with pepper to taste.

Serves 5