Join “Jayni’s Kitchen” this week for “A Chicken a Day.”

Pediatrician Chuck Loveland will prepare his favorite chicken recipes. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

CHICKEN BREASTS STUFFED WITH PROSCIUTTO AND HERBS

2 whole chicken breasts

4 thin slices prosciutto

minced garlic, to taste

1/4 cup fresh parsley, chopped

3 tablespoons fresh basil, chopped

1 tablespoon fresh rosemary, chopped

salt & black pepper, to taste

fresh chopped parsley, for garnish

Bone the chicken breasts and remove the skins. Place the chicken breasts between two sheets of plastic wrap or waxed paper and, using a smooth mallet or the flat side of a heavy knife or cleaver, flatten the chicken breasts to about 1/4-inch thickness. Divide the chicken into 4 equal portions. Place 1 slice prosciutto on each breast portion. Combine the garlic, herbs, salt and pepper in a small bowl. Place 2 tablespoons of the herb mixture on each slice of prosciutto, roll up each breast portion and secure with toothpicks.

Place the chicken rolls on a gas or charcoal grill over medium heat or medium-hot charcoals. Grill for 3 to 4 minutes each side, or until cooked through. Remove the toothpicks from the chicken rolls, cover with aluminum foil and let rest for about five minutes before serving. To serve, slice each chicken roll into 1/2-inch slices, arrange on plates and garnish with fresh chopped parsley. Serves 4.

Option: To bake the chicken: Place the chicken rolls seam side down in a 9-inch baking dish, top with 1/4 cup chicken broth or dry white wine and spoon any leftover herb mixture over them. Bake the chicken in a 350 oven for 15 minutes, baste with additional chicken broth or white wine and continue baking for another 20 to 25 minutes, basting frequently with the broth, wine or pan juices.

Serving suggestion: Serve the chicken with colorful grilled or roasted vegetables.

CHICKEN WHOOPEE

4 skinless, boneless chicken breast halves

2 tablespoons olive oil

2 or 3 garlic cloves, finely chopped

4 or 5 green onions, trimmed and chopped

1/2 teaspoon fresh rosemary, minced, or 1 teaspoon dried rosemary, crushed

1 teaspoon dried oregano

1/4 teaspoon seasoned pepper

salt, to taste

1 bunch fresh spinach leaves, stemmed and rinsed, or 1 10-ounce bag fresh spinach leaves (frozen spinach, thawed and drained, may be substituted)

1 28-ounce can diced tomatoes, mostly drained (peeled and seeded fresh tomatoes may be substituted in season)

12 ounces dried penne pasta, cooked

Parmesan cheese, freshly grated

Thinly slice or cube the chicken breasts and set aside. Heat the olive oil over medium-high heat in a large braising pan or a skillet with a lid. Add the garlic and cook for a few seconds, stirring. Add the chicken and green onions and season the mixture with the herbs, seasoned pepper and salt. Saute the chicken until it is nearly done. Add the spinach, cover the pan and cook for 3 to 4 minutes, stirring once. Add the drained tomatoes and simmer the mixture over medium-low heat for 2 to 3 minutes more.

Serve the chicken and spinach mixture over penne pasta topped with generous amounts of freshly grated Parmesan cheese. Serves 4.

Serving suggestion: For the carb-conscious: Make the recipe “wetter” by using some of the juice from the tomatoes and omitting the pasta.