1. Soak wooden skewers in water for 30 minutes to prevent burning. 2. Blend garlic, oregano, rosemary, paprika, salt, pepper, olive oil and lemon juice until smooth. 3. Trim the chicken breasts to remove any excess fat or uneven edges.3 4. Slice each breast into thick slabs approximately 1.5 inches high. 5. Cut each slab into rectangular pieces about 1.5 inches wide and 3 inches long. 6. Toss chicken pieces with marinade and bay leaves in a bowl. Cover and refrigerate for at least 2 hours (overnight for best flavor). 7. Soak wooden skewers in water for 30 minutes. 8. Thread the chicken onto skewers along the length of the chicken. 9. Preheat grill to medium-high. Cook skewers for about 5 minutes, turning to brown all sides, until internal temp reaches 165°F. Mustard Cream Sauce (optional) 10. Heat olive oil in a skillet over medium-low heat. Add shallots and sauté for 2–3 minutes until softened. 11. Remove from heat, stir in brandy, then return to heat and cook for 2–3 minutes until alcohol evaporates. 12. Add cream, reduce heat to low, and simmer for 5–6 minutes until slightly thickened. 13. Stir in mustard. Season with salt and pepper. 14. Garnish with herbs if desired and serve warm.

   1. In a small bowl, combine the warm water, honey, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active. 2. In a large mixing bowl, combine all-purpose the flour, whole wheat flour and oats and salt. Make a well in the center. 3. Add the melted butter to the yeast mixture. Pour this into the well of the dry ingredients. 4. Mix the ingredients together until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. 5. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. 6. Spray 8x4 loaf pan cooking oil. 6. Punch down the dough to release the air. Shape it into oval loaf. Place the dough in a greased loaf pan. 7. Cover the dough again and let it rise for another 30-45 minutes, or until it has doubled in size. 8. Preheat an oven to 375°F (190°C). 9. Beat the egg with 1 tablespoon of water or milk.Brush top of loaf with egg mixture and ,optionally, sprinkle with oats. 10. Bake the bread for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. 11. Remove the bread from the oven and let it cool on a wire rack before slicing.