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2. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for the sauce. Melt the remaining 2 tablespoons butter; mix with the bread crumbs and thyme, and season with salt and pepper.

3. In a large ovenproof skillet, heat oil over medium-high heat. Sear the chicken, skin side down, until crispy, about 5 minutes. Remove from heat. Smear with the mustard mixture, and sprinkle with the bread crumbs. Turn skin side up; apply the mustard mixture and bread crumbs.

4. Transfer the skillet to the oven, and roast until the chicken is cooked through and the top is golden brown, 15 to 20 minutes.

5. Transfer the chicken to a serving platter. Add the stock and cream to the skillet over medium heat, and stir with a wooden spoon until creamy and reduced to ¾ cup, about 3 minutes. Remove from heat, and stir in the reserved mustard mixture. Strain through a fine sieve, and serve with the chicken. Garnish with thyme.

chicken cassoulet with crisp bread crumb topping

SERVES 6

5 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1½ teaspoons chopped fresh thyme

2 tablespoons balsamic vinegar

6 boneless, skinless chicken thighs, trimmed of fat

1 pound dried cannellini beans, soaked overnight in cold water

3 carrots, cut into ½-inch pieces

2 stalks celery, cut into ¼-inch pieces

1 onion, cut into ¼-inch pieces

1 dried bay leaf

2 tablespoons finely chopped fresh sage

1 teaspoon coarse salt

½ teaspoon extra-virgin olive oil

1 cup fresh bread crumbs

1. Marinate the chicken: In a bowl large enough to hold the chicken thighs, combine 2 garlic cloves, the rosemary, ½ teaspoon thyme, and the vinegar. Add the chicken; toss to coat. Cover; refrigerate 1 to 2 hours.

2. Preheat the oven to 375°F, with the rack in the upper third. Drain the beans, and place them in a large stockpot with the carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme. Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the beans are tender, 1½ to 2 hours.

3. Transfer the bean mixture to a colander set over a bowl, reserving the cooking liquid; let cool slightly. Puree half the mixture in the bowl of a food processor fitted with the metal blade. With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth. Return to the pot with the remaining bean mixture. Add the salt; stir to combine.

4. Brush an 8 × 8 × 2½-inch baking dish with the oil. Remove the chicken from the marinade, and arrange it in a single layer in the prepared dish. Bake until the chicken is cooked through, about 15 minutes.

5. Remove the dish from the oven; pour the bean mixture over the chicken, and sprinkle evenly with the bread crumbs. Set the dish on a baking sheet; return to the oven, and bake until the bread crumbs are golden brown and the beans are bubbling, about 30 minutes. Remove from the oven; serve hot.

FIT TO EAT RECIPE PER SERVING: 446 CALORIES, 5 G FAT, 54 MG CHOLESTEROL, 68 G CARBOHYDRATE, 524 MG SODIUM, 34 G PROTEIN, 18 G FIBER

herb-stuffed chicken breasts

SERVES 4

1 tablespoon extra-virgin olive oil

4 leeks, white and light-green parts, washed well and sliced into ¼-inch rounds

1 tablespoon finely chopped fresh rosemary

1 tablespoon plus 1 teaspoon fresh thyme leaves

1 teaspoon coarse salt

1 teaspoon freshly ground pepper

2 whole boneless, skinless chicken breasts (about 11/3 pounds), halved

2 slices whole-wheat bread

4 teaspoons Dijon mustard

1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat

1. Preheat the oven to 350°F. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add the leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with ¼ teaspoon salt and ½ teaspoon pepper. Transfer to a medium bowl; let cool.

2. Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving