8 boneless skinless chicken breast halves
1 (6 ounce) can frozen lemonade concentrate, thawed
1/2 cup honey
1 teaspoon rubbed sage
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
1/2 teaspoon lemon juice

Directions

Place chicken breasts in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a small bowl, combine remaining ingredients; mix well. Pour half over the chicken. bake, uncovered, at 350 degrees F for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear.

3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves – cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

Directions

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.

Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.

Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

8 skinless, boneless chicken breasts
salt to taste
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 tomatoes, peeled and quartered
20 pimento-stuffed green olives
1 1/4 cups dry white wine
1 1/4 cups chicken broth

Directions

Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.

Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

1 1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
4 boneless, skinless chicken breast halves
2 medium red sweet peppers, halved and seeded
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice

Directions

In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 minutes on each side or until chicken juices run clear and peppers are tender. Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Directions

Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

1/2 cup flour for dredging
5 skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup port wine
1/2 cup dry white wine
1/2 cup chicken stock
6 dried figs (stems removed)
2 tablespoons heavy cream

Directions

Place the flour in a shallow dish. Dredge the chicken breasts in the flour.

Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet until golden brown, about 2 minutes per side. Pour the port, white wine, and chicken stock over the chicken, and scatter the figs around the skillet.

Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.

Bring the sauce in the skillet to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve.

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
1/2 cup dry white wine
4 skinless, boneless chicken breast halves

Directions

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

6 slices Wonder(r) Classic White Bread, crusts removed
3 tablespoons extra-virgin olive oil
1 (1.25 ounce) package chili seasoning, divided
1 clove garlic, minced
4 boneless, skinless chicken breast halves
6 cups torn greens
1 tomato, diced
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed and drained
1/2 red or green bell pepper, diced
2 green onions, chopped
3/4 cup fat-free ranch dressing
1 cup shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F.

Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Combine 2 tablespoons olive oil, 2 tablespoons chili seasoning and garlic. Place bread cubes in zip-top bag and toss with olive oil mixture. Spread bread cubes in a single layer on a baking sheet. Bake for 5 minutes; turn and bake for 5 to 7 additional minutes or until well toasted; set aside.

Brush chicken breasts with remaining tablespoon of olive oil and sprinkle with 2 teaspoons chili seasoning. Heat a grill skillet or regular skillet over medium high heat until very hot. Cook chicken 4 minutes; turn and cook an additional 4 to 5 minutes or until done and meat is no longer pink inside. Allow to rest 10 minutes. Cut chicken into strips.

Place greens in a large salad bowl. Add tomatoes, black beans, corn, pepper and green onions. Top with chicken breast strips.

Combine remaining chili seasoning with ranch dressing; stir to blend. Pour over salad and toss. Sprinkle with cheese. Top with chili croutons.

1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup frozen peas
2 (4.5 ounce) cans Swanson?(r) Premium White Chunk Chicken Breast in Water, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Directions

Stir the soup, milk, peas, chicken and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.

Bake at 400 degrees F for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the topping is golden brown.

1 cup sour cream
1/4 cup prepared yellow mustard
1/4 cup honey
6 skinless, boneless chicken breast halves – pounded flat
2 teaspoons onion powder
12 slices deli ham
12 slices Swiss cheese
12 onion buns

Directions

Preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.

Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.

Place rolls, cut side up, under broiler. Toast until lightly browned.

Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.