author Diane Rozas with her new book, "More Chicken Breasts,'' containing 91 new and classic recipes "for the fairest part of the fowl.'' Now available at the Bermuda Library, this 124-page gem includes everything from starters to sauces and microwaving to stir-frying. The recipes are uncomplicated, the ingredients intriguing, the presentation fun.

In addition, there is a host of information on many things, such as: how to handle hot chilis (wear rubber gloves), why cooking with alcohol isn't the same as drinking it, and what substitutions to use for ingredients missing from your pantry shelf.

Here's a recipe sampling: CHINESE CHICKEN SALAD SZECHWAN STYLE Szechwan-style Chinese cooking is noted for its heat. This wonderfully flavoured recipe is no exception.

2 whole chicken breasts (about 1 lb. each) 2 cups leeks (green part only) or scallions 2 slices fresh ginger, peeled and sliced Sauce 2 tablespoons peanut oil 1 cup chopped scallions (white part and a little of the green) 2 teaspoons peeled and minced fresh ginger 1 fresh jalapeno, seeded, veins removed, and finely chopped 1 teaspoon ground Szechwan peppercorns 2 tablespoons soy sauce 1 tablespoon hoisin sauce 2 tablespoons fresh orange juice 1 teaspoon honey 2 garlic cloves, minced 1 to 2 teaspoons chili oil 4 cups shredded Shantung or Napa cabbage FILL 2-quart saucepan with 3-4 cups water. Bring to a boil. Add chicken breasts, leeks, and ginger. Cover pan tightly, cook over high heat for 10 minutes. Remove from heat, let chicken cool in liquid 45 minutes. Place breasts in a strainer for 2 minutes. Remove and discard bones and skin.

Refrigerate, wrapped in plastic, until well chilled. Shred meat into coarse pieces. Refrigerate again until ready to assemble.

In a small saucepan, mix together peanut oil, scallions, ginger, jalapeno, and ground peppercorns. Set aside.

In a small bowl, combine soy sauce, hoisin sauce, orange juice, honey, garlic and chili oil. Set aside.

Bring peanut oil mixture to a boil and cook for one minute over medium heat.

Add soy sauce mixture and heat together, but do not continue boiling. Combine cabbage and chicken. Pour on sauce, toss gently, and serve on individual plates. Yield: 4 servings.

CHICKEN BREAST "COBB'' SALAD 3 whole chicken breasts (about 1 lb. each), skinned and boned Poaching liquid (4 cups or more) Chicken stock, 1 celery stalk, 1 parsley sprig, pinch of salt 1 lb. bacon, cooked crisp, drained, and crumbled 11 avocados, peeled and diced 11 large beefsteak tomatoes, diced 1 cup Danish blue cheese (or other imported blue), crumbled Vinaigrette 1 cup Champagne vinegar 1 cup corn oil 1 cup extra-virgin olive oil 2 garlic cloves, minced 2 teaspoons oregano 1 teaspoon salt 1 teaspoon freshly ground black pepper Shredded lettuce POACH chicken breasts in poaching liquid for 10 minutes, or just until pink colour is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Cut chicken into julienne strips, and then cut strips in half.

In a medium bowl, mix chicken, bacon, avocado, tomato, and cheese. Set aside.

In a covered glass jar, combine vinaigrette ingredients, shake to combine.

Drizzle vinaigrette onto the salad mixture half at a time (use less if desired). Gently toss until all the pieces are coated. Serve on shredded lettuce and pass the pepper mill. Yield: 4 servings.

CHICKEN MOUSSE WITH TOMATO BASIL SAUCE This recipe can easily be doubled, and baked in a loaf pan (terrine) rather than in individual cups. Allow a terrine to rest for at least 30 minutes before slicing.

11 lbs. chicken breasts, cut into pieces 5 large eggs 4 large egg yolks 1 cup heavy cream 1 teaspoon salt 1 teaspoon freshly ground white pepper Pinch of nutmeg 1 oz. prosciutto, finely chopped Melted unsalted butter 8 very thin slices boiled ham (about 1 lb.) Tomato Basil Sauce 1 tablespoon olive oil 4 ripe tomatoes (about 2 lbs.), peeled, seeded, and diced Bouquet garni: 1 thyme sprig, 1 bay leaf, 1 parsley sprig 1 cup chicken stock, reduced by half through boiling down Salt and freshly ground white pepper to taste 3 tablespoons chopped fresh basil or parsley (or a combination of both) 1 tablespoon unsalted butter 1 tablespoon chopped fresh parsley for garnish 1 tablespoon snipped fresh chives for garnish PRE-HEAT the oven to 325 degrees F. In two batches, in a blender or food processor fitted with a steel blade, combine chicken with eggs, yolks, cream, salt, pepper, and nutmeg. Process to a smooth paste. Add prosciutto and pulse to mix well.

Brush 4 individual custard cups with melted butter. Press 2 slices of ham into each cup so edges fall a bit over the sides. Pour in mousse and fold ham over the top to cover it. Cut 4 rounds of parchment paper to fit the moulds. Butter parchment and place, butter side down, over the ham. Place moulds in a large baking pan and add water to halfway up cup sides. Bake 40-45 minutes, or until mousse is set.

In a saucepan, combine oil, tomatoes, bouquet garni , and stock. Bring to a simmer, cook 15 minutes. Remove bouquet garni and pour sauce through a strainer into another saucepan. Add salt and pepper, stir in basil, set aside.

Remove moulds from oven, take off parchment paper. Let cool slightly. Unmould onto individual plates or a serving platter. Add one tablespoon butter to warm tomato sauce, whisking constantly until it melts. Pour sauce around the base of the moulds. Sprinkle on parsley and chives. Serve immediately. Yield: 4 servings.

PESTO CHICKEN BREASTS 2 cups tightly packed fresh basil leaves 1 cup finely chopped, toasted pine nuts 3 garlic cloves, finely chopped 3 cup freshly grated Parmesan cheese 1 cup olive oil 3 whole chicken breasts (about 1 lb. each), boned and split Salt and freshly ground black pepper to taste PRE-HEAT oven to 350 degrees F. In a food processor fitted with a steel blade, process basil until finely chopped. Add pine nuts, garlic, and cheese. With motor running, pour in oil and pulse just until ingredients are combined.

Loosen skin of each chicken breast enough to form a pocket but leaving skin partially attached. Divide pesto sauce between breasts and tuck under the skin. Pull the skin and meat around the filling to form a little package.

Arrrange breasts in an oiled glass baking dish. Sprinkle with salt and pepper, brush with a little olive oil. Bake 25 to 30 minutes, or until golden brown.

Serve hot or at room temperature. Yield: 6 servings.

STIR-FRIED GINGER CHICKEN 1 bunch broccoli, separated into florets, stems sliced 2 cups snow pea pods 1 tablespoon peanut oil 3 whole chicken breasts (about 1 lb. each), boned, skinned, and cut into 1-inch strips 2 cups chicken stock 1 2-inch piece of fresh ginger, peeled and finely grated 2 garlic cloves, quartered 1 tablespoon cornstarch mixed with 1 cup cold water 1 cup soy sauce 1 cup dry sherry 1 teaspoon dark Oriental sesame oil BLANCH broccoli in boiling water for 3 minutes. Run under cold water to stop cooking process. Repeat with snow peas for 1 minute. Set aside.

In a wok, heat peanut oil over high heat until very hot but not smoking. Add chicken and stir fry just until done. Do not overcook. Remove chicken and set aside.

In the wok, combine stock, ginger, and garlic. Bring to a boil, cook 5 minutes, let cool slightly and strain stock. Return stock to the wok, stir in cornstarch mixture, cook until mixture thickens. Add soy sauce, sherry, and sesame oil. Add chicken and vegetables and heat through. Serve immediately.

Yield: 6 servings.

BREAST OF CHICKEN WITH PASSION FRUIT BUTTER Passion Fruit Butter 1 cup dry white wine 1 teaspoon red wine vinegar 1 medium shallot, finely chopped 1 cup heavy cream 11 cups (3 sticks) cold unsalted butter, cut into small pieces 9 passion fruits, halved, seeded, and pulp scooped out and reserved 6 8-10-oz. boneless chicken breasts, first joint of the wing bones attached 1 teaspoon salt 1 teaspoon freshly ground white pepper 2 tablespoons vegetable oil 2 passion fruits, halved, seeds and pulp scooped out and reserved, for garnish PRE-HEAT oven to 375 degrees F.

In a medium saucepan over moderate to high heat, boil wine, vinegar, and shallot until liquid is reduced by half -- about 10 minutes. Add cream and continue boiling until reduced to 1 cup. Set aside.

While sauce is reducing, season chicken breasts with salt and pepper and brush with oil. Place on a baking sheet and bake for about 17 minutes, or until lightly golden. After sauce has reduced, whisk in butter pieces, one at a time, then whisk in the passion fruit pulp. Strain sauce through a fine sieve, and return to the pan to keep warm.

Slice each chicken breast at a 45-degree angle into 1 -inch-thick pieces. Fan the pieces of each breast across a warmed plate. Spoon sauce over the chicken, and garnish with a sprinkling of the additional passion fruit pulp and seeds.

Serve immediately. Yield: 6 servings.

SAUTEED CHICKEN IN COINTREAU 2 whole chicken breasts (about 1 lb. each), skinned, boned, and evenly pounded to 1 inch thick Salt and freshly ground white pepper to taste 2 eggs, lightly beaten All-purpose flour for dredging 7 tablespoons unsalted butter 2 tablespoons chopped shallots 3 cup Chardonnay or other good dry white wine 3 cup fresh orange juice, reduced to 1 cup 1 cup Cointreau 1 tablespoon Dijon mustard 1 teaspoon all-purpose flour 1 orange, thinly sliced, for garnish PRE-HEAT oven to 275 degrees F.

Sprinkle chicken with salt and pepper. Put eggs and flour in separate shallow bowls. Dip each breast first in eggs, then in flour. Shake off any excess flour.

In a saute pan, melt 3 tablespoons of butter. Saute chicken over medium-high heat until golden brown on both sides -- about 4 minutes. Transfer to a platter and place in a warm oven. Pour all but 1 tablespoon fat from the saute pan. Add shallots and saute until softened but not browned -- about 1 minute.

Set aside.

In a saucepan over high heat, reduce wine, juice, and Cointreau by half. Whisk in mustard and shallots and remaining butter. Continue whisking until butter is melted. Add flour and stir until sauce comes to a boil. Place chicken breasts on individual plates, spoon on sauce, garnish with orange slices, and serve immediately. Yield: 4 servings.

BARBECUED TANDOORI CHICKEN BREASTS AND VEGETABLES WITH MINTED-YOGURT SAUCE 3 whole chicken breasts (about 1 lb. each), skinned and flattened, left whole or halved 13 cups plain yogurt Marinade 1 cup olive oil 1 cup vinegar 1 3-inch piece of fresh ginger, peeled and cut into chunks 8 large garlic cloves, peeled 2 tablespoons ground cumin 2 tablespoons grounc coriander 2 teaspoons ground cardamom 11 teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon ground cloves 2 tablespoons yellow food colouring (otpional) 1 small cauliflower, cored, stemmed, and broken into large florets 2-4 medium carrots, peeled and quartered slantwise 2 onions, cut into 1 -inch slices 1 to 2 zucchini, halved lengthwise Yogurt Mint Sauce 1 plain yogurt 1 cucumber, peeled, seeded and grated 2 tablespoons chopped fresh mint Fresh cilantro sprigs for garnish Thin lemon slices for garnish PUT chicken breasts in a large bowl. Make slashes one inch apart along the grain. Push yogurt into the slashes.

In a blender or food processor fitted with a steel blade, combine oil, vinegar, ginger, garlic, cumin, coriander, cardamom, salt, cayenne, cloves, and food colouring. Process to a puree.

Pour marinade over the breasts. Turn several times to coat well, and push the marinade into the slashes. Refrigerate overnight, covered with plastic wrap, or marinate at room temperature at least 2 hours. Let chicken stand at room temperature half an hour before grilling.

Prepare a charcoal fire. When the coals are glowing with a layer of white ash, lightly brush grilling racks with oil. Remove chicken breasts from marinade, allowing any excess to drain off. Brush the cauliflower, carrots, onions, and zucchini with marinade and let dry.

Place chicken breasts toward the centre of the grill, the vegetables around the outer rim, and grill for 20 minutes, or until done, turning every 3 to 5 minutes. Do not overcook. Check vegetables and turn frequently. They are done when slightly soft but not mushy. Do not let them burn.

Combine yogurt, cucumber, and one tablespoon of the mint. Chill until time to serve. Just before serving, sprinkle with the remaining mint.

To serve: arrange chicken breasts on a platter. Surround with grilled vegetables, and decorate platter with cilantro and lemon slices. Serve with yogurt sauce. Yield: 4-6 servings.

THE VERY BREAST -- All you ever wanted to know about cooking chicken can be found in Diane Rozas' latest book, "More Chicken Breasts.''