4 skinless boneless chicken breast halves
1/3 cup orange marmalade
2 tablespoons minced peeled fresh ginger
2 garlic clove, minced
1 teaspoon Dijon mustard

1 tablespoon olive oil (preferably extra-virgin)
1/2 cup roasted red bell peppers from jar, cut into strips, 1 tablespoon liquid reserved
5 teaspoons red wine vinegar
8 cups mixed salad greens
4 thin red onion slices, separated into rings

ginger, marmalade, chicken

3/4 cup olive oil
1/4 cup fresh lemon juice
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
2 tablespoons fresh thyme leaves
6 large skinless boneless chicken breast halves

3 ounces cream cheese, room temperature
2 tablespoons guava paste* (about 1 1/2 ounces)
2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)

2 tablespoons canola oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth

4 tablespoons (1/2 stick) butter
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

guava, stuffed, chicken

Sauce
2 tablespoons olive oil
4 pounds meaty lamb neck bones, cut into 2-inch pieces
2 onions, sliced
4 cups canned low-salt chicken broth
2 cups canned beef broth
8 large garlic cloves, halved
6 fresh thyme sprigs

Sweet Potatoes
2 large tan-skinned sweet potatoes (about 1 3/4 pounds), peeled, cut into 1/2-inch-thick rounds
3 tablespoons butter
1 onion, sliced
2 teaspoons minced fresh thyme
Pinch of ground cloves


8 3- to 4-ounce lamb chops (about 1 inch thick)
2 tablespoons (about) olive oil


Fresh thyme sprigs

lamb, chops, mashed