31.   Place each piece on an individual serving plate or dish, top with a scoop of vanilla ice cream and drizzle with caramel and hot fudge sauces.

32.   Place the figs on individual serving plates, drizzle with enough honey to lightly coat figs, and top with pecans.

33.   Place breasts on individual plates.

34.   Place greens on individual serving plates, and then distribute the croutons evenly and serve.

35.   Place slices on individual plates with peach halves.

36.   Place the arugula on a platter or individual serving plates and top with the pears, crumbled cheese and toasted pecans.

37.   Place the salad on a large platter or individual serving plates.

38.   Remove chicken from the pan, set on a platter or individual serving plates and cover with foil to keep warm.

39.   Remove to a platter or individual serving plates, and cover with foil to keep warm.

40.   Serve immediately, either in the baking dish or on individual plates.