Sauce
1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste
Chicken
2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 green onion, thinly sliced

Directions

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

Heat oil in deep-fryer to 350 degrees F (175 degrees C).

Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.

Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

6 ounces CONTADINA(r) Tomato Paste
1 (14.5 ounce) can CONTADINA(r) Stewed Tomatoes with Onions, Celery & Green Peppers
4 boneless, skinless chicken breasts
1/3 cup flour
3 tablespoons olive oil, divided
2 cups mushrooms, quartered
1/2 cup chopped onion
3 garlic cloves, minced
1 cup chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Toss chicken with flour in plastic bag or bowl. Heat 2 tablespoons oil in large skillet over medium-high heat; cook chicken 2 minutes on each side or until golden. Remove from skillet.

Add remaining oil to skillet; saute mushrooms, onion and garlic 3 to 4 minutes.

Stir in broth, tomato paste, undrained stewed tomatoes, Italian herb seasoning, salt and pepper. Bring to boil; reduce heat. Add chicken; simmer 4 to 5 minutes.

1 cup water
1 (14.5 ounce) can chicken broth
4 ounces spaghetti
1/2 cup chopped onion
1 tablespoon olive oil
4 ounces chopped cooked chicken breast meat
1 cup fresh mushrooms
2 ounces shredded Cheddar cheese
2 teaspoons all-purpose flour
1 ounce chopped almonds

Directions

In a medium pot, bring the water and chicken broth to a boil. Add the spaghetti pasta, and cook until al dente. Drain well.

In a large skillet saute onion in olive oil until tender. Add chicken, mushrooms, 1 ounce of Cheddar cheese, flour, and cooked spaghetti. Mix well.

Pour mixture into a 2 quart baking dish. Top dish with remaining ounce of Cheddar cheese and almonds.

Bake in a preheated 350 degree oven (175 degrees C) for 30 to 40 minutes.

Marinade
1 cup plain yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
1 tablespoon white vinegar
4 cloves garlic, minced
1 tablespoon finely minced onion
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground mace
1/4 teaspoon salt
2 pounds skinless, boneless chicken breast halves, thinly sliced

Condiments
8 (6-inch) pita breads, warmed
1/2 cup plain yogurt (optional)
1 onion, thinly sliced
1 large tomato, diced
1 cucumber, thinly sliced
1 cup Ranch dressing

Directions

To make the marinade, stir together 1 cup yogurt, lemon juice, hot pepper sauce, and vinegar. Stir in the garlic, onion, pepper, red pepper flakes, mace, and salt. Marinate the chicken overnight in the refrigerator.

Place oven rack in the top position, and turn oven on to Broil.

To cook, drain the marinade from the meat, and place on a slotted broiler pan. Broil on top rack of preheated oven, turning after a few minutes, until cooked through, about 5 minutes.

To assemble the schwarma, spread each pita with a tablespoon of plain yogurt, and layer with onion, tomato, and cucumber. Pile on the broiled chicken, and dress with Ranch dressing.

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos – peeled, seeded and diced
2 green chile peppers, diced
1/3 cup chopped fresh cilantro
1/2 cup freshly squeezed lime juice and pulp
1/2 cup fresh orange juice
1/4 cup dark rum
1/2 clove garlic, minced
8 skinless, boneless chicken breasts

Directions

In a bowl, mix the pineapple and reserved juice, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.

Strain juice from some of the salsa, and set aside to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa mixture for 2 to 6 hours.

Preheat oven to 325 degrees F (165 degrees C).

Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of celery soup
1 (10 ounce) package nacho-flavor tortilla chips
4 skinless, boneless, chicken breast halves, cooked
1 pound processed cheese food (eg. Velveeta), sliced

Directions

In a medium bowl combine the tomatoes and soup and mix together. Set aside.

In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.

Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.

Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

4 skinless, boneless chicken breast halves – cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste

Directions

Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf.

Cook on Low setting for 8 hours, until chicken and vegetables are tender.

1/2 cup butter, divided
4 skinless, boneless chicken breast halves
3 green onions, diced
1 pound fresh mushrooms, sliced
3 cloves garlic, crushed
1/2 teaspoon chopped fresh tarragon
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup amaretto liqueur
1/4 cup capers

Directions

Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9×13 inch baking dish.

Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.

Preheat oven to 350 degrees F (175 degrees C).

Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.

Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

4 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
1 (6 ounce) package chicken-flavor stuffing mix
1/2 cup chopped pecans
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

Directions

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute the pecans in butter until lightly browned; add to the stuffing.

Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish.

Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400 degrees F for 25-30 minutes or until chicken juices run clear. Remove toothpicks before serving.

1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 (6 ounce) skinless, boneless chicken breast halves

Directions

Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.