Here's an easy familiar favorite for the culinary in all of us but with a twist. When I came up with this recipe, I wanted to offer healthier alternatives for the cook on any level. I'm the biggest advocate of eating good, flavorful foods but I also try my best to be healthy about it. Every chance I get to sneak a little more nutrition in there on you, I'll do it and in most cases, you'll probably say "wow...who knew?"

If you're anything like me, you'll probably at some point choose to entertain by having a few friends over for some great food with lots of good conversations and laughs. Well, I can't help you with the laughs (actually, now that I think about it, I do know a few jokes that always go over well at parties, but that's another article), but I can help you put together a few simple dishes that will keep your guest talking and have them singing your praises for weeks thereafter.

Greetings and Salutations folks. Here's part two to the six week series entitled, "Buffet Style Hors D'oeuvres" and boy, do I have a treat for you this week (I know, I know...I say that every week...but have I lied yet? I think not.) This week I am walking you through a simple yet innovative way of preparing chicken. Get ready to be "wowed' and let's go shopping.

Well, we're at week three in our six week series of "Buffet Style Hors D'oeuvres" for the entertainer in you and this week's recipe can make the culinary novice hang with some of the greats. You'll be in and out of the kitchen before you can say "Damn it...I cut my finger again!!" All right, let's go shopping. You'll need: