Tag Archives: Chicken

Simple Stuffed Turkey Breast

Dinner Ideas March 9, 2026 Leave a comment

This delicious roulade is perfect for your company or weekly dinners. It is filled with sautéed vegetables and sliced into attractive pinwheels, making it both tasty and visually appealing.
Preparing a turkey breast can be an excellent choice for a nutritious and flavorful meal. Turkey breast is a lean source of protein, making it suitable for health-conscious individuals. A well-prepared turkey breast can be tender, juicy, and full of flavor, especially when cooked with the right techniques and seasonings.

Ingredients

  • 1 whole turkey breast (about 2-3 pounds)
  • 2 tablespoons olive oil or melted butter
  • 1 cup of finely chopped red onion
  • 2 cups of chopped mushrooms
  • 2 carrots, shredded
  • 2 cloves of garlic, grated or pressed
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons of fresh parsley
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried basil leaves
  • ¼ cup dry breadcrumbs
  • 1 cup low-sodium chicken broth
  • 1 tablespoon grated lemon zest
  • Salt and freshly ground black pepper to taste
  • Garlic cloves (minced)

Process

  1. Mix the dry breadcrumbs with ¼ cup of the chicken broth. Set aside.
  2. In a large nonstick skillet, melt the butter. Sauté the onions for 4 minutes. Add the garlic, mushrooms and carrots; sauté until the vegetables are tender, 4-5 minutes.
  3. Stir in the spinach, parsley, cheese and basil; cook for 2 minutes.
  4. Remove from the heat; stir in the breadcrumbs, and lemon zest.
  5. Preheat the oven to 325°F.
  6. Spray a 9×13” baking dish with nonstick cooking spray.
  7. Place the turkey between two sheets of plastic wrap, with a meat mallet or rolling pin, pound to an even thickness.
  8. Remove the top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2” border on all sides.
  9. Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2” intervals with kitchen string.
  10. Place the roll, seam-side down in the baking dish, pour the remaining broth over the turkey and cover loosely with foil.
  11. Bake, basting frequently with the pan juices, until an instant-read thermometer inserted in the center of the roll reaches 180°F, 1-1½ hours.
  12. Transfer turkey to a cutting board; let stand 10 minutes before removing the string and slicing.

Serving Suggestions

Slice the turkey breast and serve with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. The turkey can also be used in sandwiches or salads for a quick and healthy meal.

Fresh Herbed Chicken Breast

Dinner Ideas March 1, 2026 Leave a comment

This recipe is for a simple, healthy herb-crusted chicken breast. I researched various oven-cooked herb chicken recipes but found many used flour, breadcrumbs, butter and oil. Instead, I chose to prepare my own version using fresh herbs from my garden, fresh herbs are also available at the markets. The preparation takes about 15 minutes from start to finish. The recipe does not include flour, breadcrumbs, or excessive fats, making it a quick and nutritious dinner option. It only takes around 8 minutes to cook, which I consider a fast meal. Overall, this approach emphasizes health, simplicity, and speed, making it suitable for busy weeknights while still delivering a flavorful dish.

Ingredients

  • 6 – 8 oz chicken breast, boneless, skinless
  • ¼ cup of chopped fresh herbs, I used a combination of parsley, sage, oregano, rosemary
  • ¼ tsp kosher salt
  • 2 tsp of coconut oil
  • 1 tsp of butter

Process

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
  2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
  3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
  4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
  5. Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is no longer pink. Cook to an internal temperature of 165°F. (or 74°C)
  • Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.
  • Pounded chicken breast cooks relatively fast, prepare your salad and vegetables before you begin cooking.

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Roasted Garlic Chicken

Dinner Ideas January 26, 2026 Leave a comment 





There are many reasons to love garlic chicken thighs, especially for their flavor. The crispy skin, juicy meat, and garlic sauce combine to create a rich, satisfying experience. Each bite offers a mix of textures, from the golden, seared exterior to the tender, flavorful interior. This recipe is reliable and versatile, suitable for a cozy home meal or a special gathering. It’s a dish that feels rustic yet impressive enough for a picnic or dinner party. For the best results, marinate the chicken for 24 to 36 hours before roasting. Dark meat cuts like chicken thighs and legs work best because they stay moist and tender during cooking. Overall, this garlic chicken recipe is a delicious, easy-to-make option that appeals to many tastes and occasions.





Marinade Ingredients





    

  • 1 cup of olive oil
    • 




  • 8 garlic cloves, flattened
    • 




  • ½ cup minced fresh parsley
    • 




  • 2 – 3 pounds of chicken thighs and legs, skin on and bone in
    • 






Process





    

  1. Prep chicken by cutting off any extra fat or extra skin, pat it completely dry before adding it to the marinade.
    2. 




  2. Peel garlic cloves and flatten them with a knife.
    3. 




  3. Chop fresh parsley finely.
    4. 




  4. Mix olive oil, garlic, and parsley and pour into a gallon plastic bag.
    5. 




  5. Add the chicken and marinate the meat for at least 4 hours, up to 36 hours.
    6. 




  6. Place in the refrigerator, flipping every few hours to ensure even coverage of the marinade.
    7. 






Sauce Ingredients





    

  • 6 garlic cloves, pressed or grated
    • 




  • 3 tablespoons chopped fresh rosemary or 1 tablespoon of dried, crumbled
    • 




  • 2-1/2 tablespoons chopped fresh thyme or 2 teaspoons of dried
    • 




  • 1 teaspoon of coarse Kosher salt
    • 




  • Ground Pepper
    • 






Process





    

  1. Preheat oven to 425°F. Line a raised edge sheet pan with aluminum foil for easy clean up.
    2. 




  2. Take the chicken out of the marinade, keeping any garlic or parsley stuck to it. Place the chicken skin side up on a shallow roasting pan or sheet pan with raised edges. Save one-third of the marinade in a large bowl for later use.
    3. 




  3. Stir the pressed garlic cloves, rosemary, and thyme into the reserved marinade.
    4. 




  4. Pour this mixture over the chicken in the roasting pan.
    5. 




  5. Season with salt and pepper and cook skin side up until cooked through for about 50 minutes.
    6. 
















			



	
Chicken Sausage & Bean Soup

	


					Dinner Ideas
		
					January 15, 2026
		
					Leave a comment
			


	







During the chilly embrace of winter, few comforts compare to the warmth and aroma of a hot, steamy bowl of soup. As the cold air bites outside, a steaming soup offers not only nourishment but also a sense of coziness and relaxation. A bowl of steamy soup on a cold winter day is more than just food; it is a comforting experience that restores energy, lifts spirits, and provides a much-needed respite from the harshness of winter weather. Enjoy with a slice of crusty bread and salad.





Ingredients





    

  • 3 carrots
    • 




  • 1 medium onion
    • 




  • 8 ounces of kale
    • 




  • 1 can (15.5 oz) of cannellini beans, do not drain
    • 




  • 1-package Italian Chicken (or Turkey) Sausage
    • 




  • 1 32-ounce carton of either chicken broth or stock
    • 




  • 1 tablespoon of all-purpose flour
    • 




  • 1 tablespoon of softened butter
    • 






Process





    

  1. Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Set aside.
    2. 




  2. Remove and discard any large stems from kale. Finely chop into small pieces. Set aside.
    3. 




  3. Peel onion and dice into small pieces.
    4. 




  4. Heat a tablespoon of olive oil in a large pot over medium heat. Add onion and slowly cook until caramelized for about 10 minutes. Remove from pot. 
    5. 




  5. Turn heat up to medium-high and add sausage. If sausage comes in links, squeeze the meat out of the casing and discard the casing. Flatten the sausage into an even layer. Cook undisturbed until meat is brown on bottom, about 5 minutes.
    6. 




  6. Break up meat into pieces, then add cooked onion, carrot and kale. Add ½ teaspoon of salt and cook, stirring until carrot is slightly softened and the kale begins to wilt.
    7. 




  7. Stir in the 32-ounce carton of chicken broth and add the cannellini beans. Bring mixture to a boil and turn heat down so soup can simmer for 10 minutes to continue cooking the sausage and vegetables.
    8. 




  8. If you want to thicken the soup broth, make a Beurre Manié by mixing 1 tablespoon of softened butter and one tablespoon of flour. Incorporate the flour into the butter with your hands or in a bowl until the flour has completely disappeared.
    9. 




  9. Whisk into your soup until the Beurre Manié has been completely melted in.
    10. 
















			



	
Roasted Garlic Chicken Thighs

	


					Chicken, Dinner Ideas
		
					December 8, 2025
		
					Leave a comment
			


	







Here is a terrific recipe for chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.





This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.





INGREDIENTS





    

  • 3 – 4 pounds of skin on and bone in chicken thighs
    • 




  • 1 cup of olive oil 
    • 




  • 16 fresh garlic cloves
    • 




  • 2-tablespoons fresh rosemary, chopped
    • 




  • 2-tablespoons fresh thyme, chopped
    • 




  • 1/2 cup (or more) fresh parsley, chopped
    • 











MARINADE





    

  • About 1 cup of olive oil – more or less to cover the chicken pieces
    • 




  • 6 peeled and smashed garlic cloves – cut in half after you smash them
    • 




  • ½ cup of fresh minced flat leaf Italian parsley
    • 






PROCESS





    

  •  Wash, and trim extra skin and fat from chicken thighs, pat them dry.
    • 




  • Spread them flat in a baking dish large enough to hold all thighs
    • 




  • Combine olive oil, garlic cloves and parsley and pour over thighs
    • 




  • Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.
    • 






After 6 – 24 hours





    

  • Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed  cookie  sheet. 
    • 




  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
    • 




  • Reserve 1/3 cup of olive oil from marinade.
    • 




  • Preheat oven to 400F. 
    • 






In a bowl combine





    

  • 8 more garlic cloves, minced or grated
    • 




  •  1/3 cup reserved olive oil
    • 




  •   2 tablespoons fresh rosemary chopped
    • 




  •   2 tablespoons fresh thyme leaves
    • 






    

  1. Pour this mixture on top of chicken in pan.
    2. 




  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
    3. 




  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
    4. 






Enjoy










			



	
Herb Crusted Chicken Breast

	


					Dinner Ideas
		
					November 11, 2025
		
					Leave a comment
			


	
herbed chickenNot sure what to call this dish, so I researched other recipes that claim they are “oven cooked herb chicken” but most of them incorporate flour or breadcrumbs, and a stick of butter and/or olive oil. They didn’t seem all that healthy too me and took too much time in the oven. I decided to stick with my tried and true herb crusted chicken breast, coated with my own fresh herbs that I cut from my garden, from start to finish it took all of 15 minutes to prepare and cook. Yes, my chicken breast is “sautéed” in coconut oil I feel it is so much healthier than the alternative. This recipe is for an individual 7oz chicken breast, if you have two chicken breasts to add to the pan, you should probably increase the cooking time by one minute on each side or until done. My recipe does not use flour, breadcrumbs or an colossal amount of grease, oil or butter to cook with and it only takes 8 minutes to cook, so I consider this “fast food” for dinner.


Ingredients


    

  • 7oz chicken boneless, skinless
    • 

  • ¼ cup of chopped fresh herbs, I used a combination of: parsley, sage, oregano, rosemary
    • 

  • ¼ tsp kosher salt
    • 

  • 2 tsp of coconut oil
    • 

  • 1 tsp of butter
    • 



Directions


    

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
    2. 

  2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
    3. 

  3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
    4. 

  4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
    5. 

  5. 

    Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is white (cooked) before serving.
    

    *Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.
    6. 



Pounded chicken breast cooks relatively fast, prepare your salad and vegetables while it is cooking.










			



	
Three Cheese Wonton Ravioli

	


					Appetizers, Dinner Ideas, Wonton Wrappers
		
					July 11, 2014
		
					Leave a comment
			


	

 


Three Cheese Wonton Ravioli



Makes 4 servings



Ingredients




    

  • ½ cup squeezed, chopped, cooked fresh or frozen spinach

    • 

  • ½ cup coarsely grated mozzarella

    • 

  • ½ cup ricotta (whole milk or low fat)

    • 

  •  ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling

    • 

  • ¼ teaspoon freshly grated nutmeg

    • 

  • Kosher salt and freshly ground black pepper to taste

    • 

  • 32 square wonton wrappers

    • 

  • shredded basil for garnish.

    • 



Directions




    

  1. In a large bowl combine the spinach, mozzarella, ricotta, ½ cup parmesan, nutmeg and salt and pepper to taste.

    2. 

  2. Working with a few wonton won tons at a time, keeping the others covered, moisten the edges with water.

    3. 

  3. Put a level teaspoon of the filling in the center of each wrapper, and put another wonton on top.

    4. 

  4.  Press out the air and crimp the edges tightly to seal. As they are filled, transfer the ravioli to a flour dusted sheet pan.  Repeat with the remaining wonton wrappers and filling.

    5. 



Add the ravioli to the pot of boiling water, turn down to a simmer and cook, until just tender, 3 to 5 minutes. Meanwhile, heat the sauce.  To serve: divide the ravioli among four shallow soup plates, top with some of the sauce and a sprinkling of the cheese. Garnish with the shredded basil.










			



	
Oven-fried Coconut Chicken

	


					Chicken, Dinner Ideas
		
					January 9, 2013
		
					Leave a comment
			


	
OVEN-FRIED COCONUT CHICKENCoconut Chicken

*This recipe could be used for chicken wings as well*


    

  • 1-1/2 cups (loosely packed) flaked coconut
    • 

  • 1 cup seasoned bread crumbs
    • 

  • 2 eggs
    • 

  • 4 tablespoons butter melted
    • 

  • 1 lb of chicken pieces
    • 



 Preheat oven to 400 degrees


    

  1. Melt butter in oven in a rimmed cookie sheet (line cookie sheet with aluminum foil & spray with cooking spray.
    2. 

  2. Mix coconut and bread crumbs in a shallow dish
    3. 

  3. Beat eggs until foamy in a separate dish
    4. 

  4. Dip chicken in egg one piece at a time
    5. 

  5. Roll in coconut mixture
    6. 

  6. Arrange chicken skin side down in pan
    7. 

  7. Bake for 25 minutes
    8. 

  8. Turn chicken and bake for 20 minutes longer or until tender and lightly browned outside.
    9. 











			



	
Chicken Wings: Honey, Barbecued, Mexican, Parmesan and Buffalo !!!

	


					Appetizers
		
					January 9, 2013
		
					Leave a comment
			


	
chicken wingAre you having a party? The Superbowl is right around the corner – – – lets do some Chicken Wings. Below are recipes for honey,  barbecued, Mexican,  Parmesan and buffalo chicken wings. Great for appetizers or even a main meal.


Hint: For easy cleanup – line your cookie sheet with aluminum foil and  use cooking spray to spray your foil  before cooking.  Also, did you know to make crispy wings – you should use a lipped cookie sheet rather than a deep baking dish otherwise your wings will steam rather than “bake.”


Hint:  Remove the disjointed and tip to get to the meat of the wing – and it will look like a “chicken leg.”


HONEY CHICKEN WINGS




    

  • 2 pounds of chicken wings
    • 

  • Freshly Ground Pepper
    • 

  • 1 cup honey
    • 

  • ½ cup soy sauce
    • 

  • 2 tablespoons vegetable oil
    • 

  • 2 tablespoons ketchup
    • 

  • 1 garlic clove, crushed
    • 



Preheat oven to 400 degrees


    

  1. Season chicken liberally with pepper
    2. 

  2. Place wings in a large baking dish
    3. 

  3. In a small bowl, mix together honey, soy sauce, oil, ketchup and garlic until well blended
    4. 

  4. Pour over chicken and bake for 45 minutes or until chicken is well done and sauce is thick.
    5. 



 MEXICAN CHICKEN WINGS




    

  • ½ cup corn oil
    • 

  • ¼ cup chili powder
    • 

  • 1 teaspoon oregano
    • 

  • 1 teaspoon ground cumin
    • 

  • 12 ounces tortilla corn chips
    • 

  • 1 pound chicken wings
    • 



 Preheat oven to 400 degrees


    

  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well
    2. 

  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin, pour into a shallow bowl
    3. 

  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered
    4. 

  4. Set on a foil-lined baking sheet and bake for 45 minutes until browned and crisp outside and tender inside. Serve hot
    5. 



 PARMESAN CHICKEN WINGS




    

  • 1 cup grated Parmesan cheese (4 ounces)
    • 

  • 2 tablespoons chopped parsley (fresh)
    • 

  • 2 teaspoons paprika
    • 

  • 1 teaspoon dried oregano
    • 

  • ½ teaspoon dried basil
    • 

  • ¼ teaspoon salt
    • 

  • ¼ teaspoon freshly ground pepper
    • 

  • 1 stick (1/2 cup) butter melted
    • 

  • 1 pound chicken wings
    • 



 Preheat oven to 400 degrees


    

  1. In a bag combine cheese, parsley, paprika, oregano, basil, salt, and pepper
    2. 

  2. Pour melted butter into a shallow bowl
    3. 

  3. Dip chicken pieces into butter, then place in bag and shake to coat
    4. 

  4. Place chicken on foil-lined baking sheet and bake for 45 minutes. Serve hot
    5. 



 BUFFALO CHICKEN WINGS




    

  • 6 tablespoons butter
    • 

  • ¼ cup hot pepper sauce
    • 

  • Vegetable oil for frying
    • 

  • 15 chicken wings (about 3 pounds)
    • 

  • Blue Cheese Dipping Sauce
    • 



    

  1.  Melt butter in a small saucepan
    2. 

  2. Add hot sauce and remove from the heat
    3. 

  3. In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry wings in batches without crowding until golden brown, about 10 – 15 minutes.
    4. 

  4. Drain on paper towels
    5. 

  5. Brush wings with spicy butter and serve warm with blue-cheese dipping sauce
    6. 



BLUE CHEESE DIPPING SAUCE




    

  • ¾ pound blue cheese; Roquefort or Gorgonzola
    • 

  • ½ cup mayonnaise
    • 

  • ½ cup sour cream
    • 

  • 1 tablespoon lemon juice
    • 

  • 1 tablespoon wine vinegar
    • 

  • Several dashes of hot pepper sauce to taste
    • 



    

  1. In a small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well.
    2. 

  2. Cover and refrigerate until serving time.
    3. 



BARBECUED CHICKEN WINGS


    

  • ½ cup ketchup
    • 

  • 2 tablespoons brown sugar
    • 

  • 2 tablespoons red wine vinegar
    • 

  • 1 tablespoon lime juice
    • 

  • 2 teaspoons cornstarch
    • 

  • 2 teaspoons Dijon mustard
    • 

  • 1-1/2 teaspoons chili powder
    • 

  • 1 teaspoon Worcestershire sauce
    • 

  • 1 garlic clove, crushed through a press or grated
    • 

  • 2 pounds chicken wings
    • 



    

  1. In a large bowl, combine all the ingredients except the chicken
    2. 

  2. Mix to blend well.  Add the chicken and toss to coat
    3. 

  3. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
    4. 

  4. Preheat the oven to 425 degrees
    5. 

  5. Arrange the wings in a single layer in a large rimmed cookie sheet and bake, turning once for 30 minutes.
    6.