Make a gourmet dinner ... with your toaster

Heat toaster oven to 450 degrees F. Drizzle half of the olive oil over the toaster oven tray.

Season chicken with salt, pepper, herbes de Provence and paprika; drizzle the remaining olive oil over the seasoned chicken and arrange in a single layer on the tray.

Bake for 5 to 6 minutes, until tender.

While the chicken is cooking, stir together the Dijon mustard and honey. Serve on the side.

Alternately, serve on skewers as an appetizer or with an arugula salad (arugula, balsamic vinegar, olive oil, salt and pepper).

Heat the toaster oven to broil. Line the toaster oven tray with foil and brush with olive oil.

Trim the ends off the zucchini and slice the zucchini crosswise into very thin slices and arrange in a single layer on the toaster oven tray. Drizzle olive oil evenly over the zucchini and season with salt and pepper.

Bake for 6 to 8 minutes until just tender.

Arranged roasted zucchini on a platter. Sprinkle parsley and Parmesan on top and drizzle with a little aged balsamic vinegar. Serve warm.

Cut the apricots in half and remove the seeds. Heat toaster oven to broil. Line the toaster oven tray with foil and butter the foil.

Lay the apricot halves, cut side up, on the tray and spread butter evenly over the apricots.

Drizzle the honey on top and bake for about 10 minutes or until soft.

To serve, place roasted apricots on the plate and top with a scoop of ice cream and toasted almonds.