4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham
1/2 cup shredded low fat Swiss cheese
1/8 teaspoon minced garlic
2 tablespoons white wine
salt/pepper to taste
8 oz. plain low fat yogurt
1 tablespoon milk
1 cup crushed seasoned bread crumbs

Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl to make a filling.

Preheat oven to 350F.
Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket.
Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks.

Blue Cheese Dip:
2/3 cup nonfat plain yogurt
2 tablespoons reduced−fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

Chicken Strips and Celery Sticks:
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, cut crosswise into
1/4−inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon Frank's original hot sauce

5 celery stalks, cut into 3−inch sticks

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish.
Combine yogurt,basil and cornstarch; mix well and spread over chicken. Combine bread crumbs with Parmesan and sprinkle over chicken.(If making in advance, cover and refrigerate for up to 6 hours.)

Bake chicken in 375 degrees oven for 30 minutes or until

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp.. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 C. chicken broth
1/4 C. water
3 tbsp. lemon
.8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees.
Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken.
Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice.
Pour mixture over chicken. Liberally sprinkle cheese over chicken.
Bake for 15-20 minutes until cheese melts.

Serves 4.

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup

Put chicken in baking dish and top with potatoes and onion. Add a little water.
Bake at 350 degrees for 40 minutes.
Add mushroom soup and bake 10 to 20 minutes more.

No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved,
skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel

Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned.
In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken.

1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 C. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley

2 whole chicken breasts, skinned, boned, halved
1/4 C. flour
3/4 C. dry bread crumbs1
tsp. dried oregano leaves
1/4 tsp. salt1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 C. oil
4 slices (4 oz.) Mozzarella
1/4 C. grated Parmesan cheese

1 1/2 C. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup

Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix.
Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture.

Seal pan completely with tin foil.

Bake at 325 degrees for 1 hour.
Do not peek or uncover until done. 

Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 C. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce

In large skillet melt butter with curry powder and garlic. Add chicken and brown.

Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan.
Cover and cook over low heat until chicken is done. About 1 hour.
Serve with rice or noodles.

15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup1 green bell pepper
1 red or yellow pepper1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.)

Refrigerate chicken overnight allowing seasonings to soak throughout. Cut up peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken.

Bake at 350 degrees for about 1 hour and 15 minutes.

NOTE: The broth from this dish may be used as gravy for dressing.

Chicken Broth:
1 (2 1/2 - 3 lb.) fryer chicken, cut up
6 C. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves

Soup Base:
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 C. chopped celery
1 1/2 C. chopped carrots
1/4 C. chopped onion
1 C. chopped potatoes
1 sm. bay leaf
1 C. fresh or frozen peas
1 tsp. seasoned salt

Cook fryer and cut in bite size pieces. Reserve chicken broth, strained.

Feather Dumplings
2 C. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper

4 chicken breasts, boneless
1 pkg. egg noodles
1 can corn
2 cans green beans
1 family size can (26 oz.) cream of mushroom soup
16 oz. sour cream
Italian seasoning, to taste
1 can French fried onions

Sprinkle chicken breasts with Italian seasoning., bake at 375 for about 30 minutes.
While baking, cook noodles and drain.
Mix together sour cream, noodles, soup, corn and green beans (drain corn and
beans). When chicken is done, add to top of mixture in casserole dish.

Top with fried onions and cover. Bake for 15-20 minutes at 350.

4 boneless skinless chicken breast halves (1 lb)
1/4 cup ranch dressing
1/3 cup Progresso® dry bread crumbs (any flavor)
2 tablespoons olive or vegetable oil

Dip chicken into dressing, then coat with bread crumbs.2.In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no
longer pink when centers of thickest pieces are cut.

Success Try to test for doneness only once or twice to keep juices inside and chicken juicy.

Ingredients:
2-1/2 to 3 pounds chicken pieces (about 8 pieces)
1 envelope GOOD SEASONS Italian Salad Dressing Mix, divided
1 Tbsp. hot pepper sauce ( tobasco )
1 cup all-purpose flour
2 cups oil

Directions:
Place chicken in shallow baking dish. Sprinkle with 1 Tbsp. of the salad dressing
mix and hot pepper sauce; turn to coat. Cover.
Refrigerate 1 to 2 hours to marinate. Mix flour and remaining salad dressing mix in plastic bag. Shake 1 chicken piece at a time to coat. Heat oil in large skillet on medium-high heat. Add chicken; brown on all sides.

2 (15 oz.) cans corn; drained
2 (15 oz.) cans black beans; drained
2 yellow onions; halved and thinly sliced
2 green bell peppers; cut in strips
6 cloves garlic; minced
1 (30 oz.) can whole tomatoes; drained and chopped
2 (6 oz.) cans tomato paste
1 (8 oz.) can diced green chiles; drained
3 T.ground cumin
2 T. chili powder
2 t. salt to taste
1-2 t. coarse ground black pepper to taste
8 boneless skinless chicken breast halves cut in strips
Emeril's Southwest Spice to taste
1 lb. pepper jack cheese grated
2 lb. cheddar cheese grated

8 (4 to 5 ounce each) bone-in, skinless chicken thighs
1 (1.1 ounce) pkg chipotle marinade mix
2 tbsp olive oil
1 cup chipotle barbecue sauce or other barbecue sauce
1 avocado, pitted, peeled, chopped
3 tbsp fresh lime juice
1/8 tsp cayenne pepper
8 Bakery hamburger buns

Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat.
Refrigerate 30 mins or up to 24 hrs.Coat grill rack with nonstick cooking spray.
Preheat grill to medium (300°F to 350°F).

6 boneless, skinless chicken breasts
1/4 cup tequila or chicken broth
6 ounces frozen limeade concentrate
1 tablespoon grated lime peel
3 cloves garlic, finely chopped

Combine all marinade ingredients in a shallow container and mix well.
Poke each chicken breast a couple times with a fork and place in marinade.
Marinate in the refrigerator for at least one hour.

Spray grill with nonstick cooking spray and heat to medium-high heat.

3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper.
Place in crust. Top with other crust; seal. Use egg wash and then make slits.
Bake at 350 degrees for 40 minutes.
Do not put on cookie sheet.

3 lb. chicken, cut in chunks or strips
Marinade in mixture of:
1/3 C. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 C. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder

Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions.
Grill til chicken is cooked

6 chicken breasts
4 tbsp. melted margarine
1/2 C. honey
1/4 C. mustard
1 tsp. salt
1 tsp. curry powder
4 strips well done bacon, crumbled

Bake chicken in 350 degree oven for 30 minutes.
Baste with sauce for the last 15 minutes and finally top with crumbled bacon.

Serves 6.

4 chicken breasts, boiled & deboned & broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken
and broccoli. Cover with shredded Cheddar cheese.

Bake at 350 degrees for approximately 20-30 minutes.

1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves
Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts.
Marinate all day or overnight.
Either bake or broil

2 C. cubed chicken
2 C. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 C. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 tbsp. lemon juice
1/2 tsp. salt
3/4 C. mayonnaise
1 C. grated American cheese

Combine all ingredients thoroughly. Turn into buttered 2 quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted.

Makes 10 servings and this can be frozen.

3/4 cup mild enchilada sauce
1/4 cup barbecue sauce (we used Sweet Baby Ray's Honey Chipotle)
1 Tbsp salt-free chili powder
1 tsp ground cumin
4 bone-in chicken breasts (about 2 3/4 lb), skin removed, or 8 chicken drumsticks (about 2 1/2 lb), skin removed
3 Tbsp orange marmalade
1/2 cup chopped cilantro
2 tsp grated orange zest

Mix enchilada sauce and barbecue sauce in a 6-qt or larger slow cooker.

Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce.

3/4 cup canola oil
1/2 cup lime juice
1/4 cup orange juice
2 Tbsp each minced garlic and jalapeño pepper
3/4 tsp salt
1/4 cup sugar
12 skinless, boneless chicken breasts (about 3 1/2 lb; we used Perdue Perfect Portions)
1/2 cup chopped cilantro

Garnish: chopped cilantro, lime and orange wedges

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 to 4 medium potatoes, peeled and sliced
1 cup thinly sliced carrots
1 medium green pepper, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Grill chicken, covered, over medium heat for 3 minutes on each side.

6 boneless skinless chicken breast halves (4 ounces each)
6 slices Swiss cheese
6 thin slices deli ham
3 tablespoons olive oil
3/4 cup seasoned bread crumbs

Flatten the chicken to 1/4-in. thickness. Place a slice of cheese and ham on each to within 1/4 in. of edges. Fold in half; secure with toothpicks. Brush with oil and roll in bread crumbs.

Grill, covered, over medium-hot heat for 7-9 minutes on each side or until chicken is no longer pink. Remove toothpicks.

Yield: 6 servings.

8 tostada shells
1 16-ounce can refried beans
2 10-ounce packages fully cooked grilled chicken-breast strips
2 cups shredded romaine lettuce
½ cup sour cream (optional)
¾ cup fresh salsa
½ cup (2 ounces) shredded Mexican cheese blend (or Monterey Jack or Cheddar)

directions

Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes. Meanwhile, warm the beans in a small pan over medium-low heat.
Place the chicken in a nonstick skillet and warm over medium heat, turning once, for 4 minutes.
Place 2 tostada shells on each plate.