Rocco DiSpirito:

Chef Rocco DiSpirito heated up our kitchen live! Rocco's Real Life Recipes is available in stores now. For more on Rocco, log onto his website at http://www.roccodispirito.com/.

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Chicken Breasts with Cauliflower and Citrus

Citrus carries so much weight as a flavoring. A squeeze of lemon is often all you need for a piece of grilled fish or chicken. This recipe has a complex layering of citrus flavor that's easy to create because it uses shortcut foods like marmalade and grapefruit juice. -R

Serves 4
1½ cups butter (3 sticks)
1¼ pounds chicken cutlets*
Salt and freshly ground pepper
1 cup all-purpose flour
2 eggs, beaten well
2 cups very small cauliflower florets
1⁄2 cup orange marmalade
3 tablespoons ruby red grapefruit juice
2 tablespoons red wine vinegar
3 tablespoons chopped fresh chives

1. Heat a large sauté pan over medium heat. Add half the butter to the pan and heat until it's foamy but not brown. Season the chicken breasts on both sides with salt and pepper. Put the flour in a shallow dish. Dredge the chicken breasts in the flour, then dip in the beaten eggs to coat. Add the chicken to the pan and cook on both sides until golden brown and just cooked through, about 2 minutes.

2. Remove the chicken from the pan and keep it near the stove top so it stays warm. Add the cauliflower to the pan and cook until translucent, about 2 minutes. Add the marmalade, grapefruit juice, and vinegar, and stir until the marmalade dissolves. When mixture comes to a boil, swirl in the remaining butter and stir to make a smooth, silky sauce. Add the chicken back to the pan and spoon the sauce over it. Season to taste with salt and pepper, if necessary. Sprinkle the chives over the top and serve.

Q If you can't buy chicken cutlets, you can make your own. See page 11 for directions.
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Lamb Chops with Tiny White Beans & Raisins

Raisins and pine nuts are the dynamic duo of southern Mediterranean cooking. You'll find them in Sicilian meatballs and in a dish called kufta all over the Middle East. The raisin condiment is a great accompaniment to roasted meats and grilled fish. -R

Serves 4
3 to 4 pounds baby lamb racks (the smaller the better-ideally a ¾- to 1-pound New Zealand lamb rack per person),
completely trimmed of any fat and sinew
¼ cup Bertolli® extra-virgin olive oil
Salt and freshly ground pepper
¼ cup Sun-Maid® golden raisins
¼ cup canned chicken broth
¼ cup red wine vinegar
2 14-ounce cans Progresso® cannellini beans, rinsed and drained
1 bunch fresh mint, chopped
½ cup pine nuts, toasted*

1. Remove lamb from the refrigerator 30 minutes before cooking. Preheat oven to 400°F.

2. Brush the lamb with the olive oil and then season generously all over with salt and pepper. Put in a large roasting pan and then in the oven on the lowest shelf. Roast for about 15 minutes if you like your lamb a little pink inside-a few minutes more for well done (especially if each rack weighs about 2 pounds). Remove from the oven and let rest for 10 minutes.

3. Meanwhile, heat a large saucepan over medium heat. Add raisins, chicken broth, and vinegar and bring to a boil. Cook for 5 minutes. Add the beans and simmer until mixture resembles a juicy stew, about 3 to 5 minutes. Add the mint and turn off the heat. Season to taste with salt and pepper.

4. To serve, cut the lamb into 4 portions, if necessary. Divide the bean-raisin mixture evenly among four plates. Top with a fourth of the lamb. Sprinkle with toasted pine nuts, season to taste with salt and pepper, and serve.

Q To toast pine nuts, put them in a small skillet over medium heat, stirring frequently, until light golden brown, about 6 to 8 minutes.