Ingredients:
8 boneless chicken thighs, pounded thin (about 2 pounds)
1/2 cup prepared honey mustard

Salsa:
1 medium cucumber, peeled, seeded and chopped
2 cups red or green seedless grapes (or a combination of the two), cut in half
1/4 cup lime juice (1 teaspoon lime zest, optional)
2 tablespoons olive oil
1/4 teaspoon salt and freshly ground pepper

Instructions:
Prepare the grill. Chicken may be cooked on an oiled grilling pan. (The pan should be very hot before placing the chicken on it.)

Brush both sides of each thigh with some honey mustard and set them aside.
In a medium bowl, stir together the ingredients for the salsa and set it aside.
Grill or sauté the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside.

Ingredients:
4 boneless, skinless chicken breast halves, cubed
2 tablespoons cooking oil
1 large onion, finely chopped
2 tablespoons minced garlic
1 teaspoon mustard seeds
1/4 teaspoon anise seed
2 cans (15 oz.) great Northern beans
10 canned chipotle peppers in adobo sauce, ground
1/2 cup dark molasses
1/4 cup orange juice concentrate
3 medium tomatoes, coarsely chopped
3 tablespoons butter
10 taco shells, finely crushed
1/2 cup grated Parmesan cheese
4 teaspoons sour cream
6 jalapeno peppers, halved and seeded
1/4 teaspoon paprika

Instructions:
In large frypan or Dutch oven, place oil over medium heat. Add onion, garlic, mustard seeds and anise seed; cook, stirring, about 2 minutes or until onion is translucent. Add chicken and cook, turning, about 10 minutes or until chicken has started to brown. Add beans, chipotle peppers, molasses, orange juice concentrate and tomatoes; continue cooking about 10 minutes until mixture is slightly thickened. In small frypan, place butter over medium heat. Add crushed taco shells and sauté until brown. Stir in Parmesan cheese and continue to cook, stirring, about 5 minutes more. Divide chicken mixture evenly in individual serving bowls and top with taco crumbs. Place 1 teaspoon sour cream in center of each and arrange peppers in pinwheel around sour cream. Sprinkle with paprika.