* 2 skinless, boneless chicken breast halves – cut into bite-size pieces
* 1 clove garlic, crushed
* 1/2 cup all-purpose flour
* 1/2 cup margarine
* 1/4 cup fresh lemon juice
* 1/2 cup chopped fresh mint leaves

DIRECTIONS

1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

* 4 boneless, skinless chicken breast halves
* salt and pepper to taste
* 1 cup all-purpose flour
* 3 tablespoons olive oil
* 2 cups diced onion
* 1 cup diced celery
* 1 cup diced carrots
* 2 tablespoons finely chopped garlic
* 3 bay leaves
* 1 teaspoon dried thyme
* 1 cup dry white wine
* 2 (32 fluid ounce) containers chicken broth

DIRECTIONS

1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
2. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
4. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 1 lemon, juiced
* 3/4 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat the oven broiler.
2. Melt the butter in a saucepan over low heat, and mix in the lemon juice, salt, paprika, oregano, garlic powder, and pepper. Arrange chicken in a shallow baking dish. Pour the sauce evenly over the chicken.
3. Cook 20 minutes in the preheated oven, turning and basting occasionally with the sauce, until chicken juices run clear.

* 1 tablespoon vegetable oil
* 4 skinless, boneless chicken breasts
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/2 cup water

DIRECTIONS

1. Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set aside. Pour off fat.
2. Add soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.

* 8 skinless, boneless chicken breast halves
* 2 (1 ounce) packages ranch dressing mix
* 1/4 cup dry bread crumbs

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
3. Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.

* 4 skinless, boneless chicken breast halves
* 1 (16 ounce) bottle Italian-style salad dressing
* 1/4 teaspoon lemon pepper
* salt to taste

DIRECTIONS

1. Rinse chicken and pat dry. Place in a shallow glass bowl and pour 1/2 bottle of salad dressing over it. Cover and refrigerate for at least 3 hours.
2. Lightly oil grill and preheat to medium high.
3. Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

* 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
* 4 small skinless, boneless chicken breast halves
* 1 medium tomato, finely chopped
* 1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
* 1/4 cup chopped fresh basil

DIRECTIONS

1. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
2. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
3. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).

* 8 potatoes
* 1/4 cup butter
* 2/3 cup milk
* 1 medium head roasted garlic
* 1 pound cooked, shredded chicken breast meat
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1/2 cup red bell pepper, diced
* 1 cup fresh corn kernels
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

* 1 (4 pound) fresh or thawed whole roasting chicken
* 2 tablespoons Kikkoman Lite Soy Sauce
* 2 teaspoons dry sherry
* 1 teaspoon vegetable oil
* 1 large clove garlic, pressed
* 1/2 teaspoon fennel seed, crushed
* 1/2 teaspoon ground ginger
* 1/4 teaspoon sugar
* 1/8 teaspoon ground cloves

DIRECTIONS

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.

* 4 tablespoons olive oil, divided
* 4 boneless skinless chicken breasts, diced
* 8 ounces crimini mushrooms, sliced
* 1/4 cup minced onion
* 1/2 cup Holland House® White Cooking Wine
* 1/4 teaspoon dried red pepper flakes (optional)
* 16 ounces sour cream (regular or reduced fat)
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon fresh ground black pepper
* 2 cups broccoli florets
* 12 ounces dry whole wheat pasta, cooked according to package directions

DIRECTIONS

1. Heat 12 inch skillet over medium high heat. Add 2 tablespoons oil and chicken; saute for 3 to 5 minutes or until chicken is done. Remove chicken and set aside.
2. To same skillet, add remaining 2 tablespoons oil, mushrooms, and onion. Cook 5 minutes, or until browned and caramelized. Return chicken to skillet. Add cooking wine, and red pepper flakes, if desired. Continue cooking until wine is reduced by half, about 3 to 4 minutes. Reduce heat to low.
3. Add sour cream, Parmesan cheese and black pepper. Stir until heated through, being careful not to boil. Cook broccoli in microwave 2 to 3 minutes until tender crisp. Place cooked pasta on dinner plates. Top each plate with broccoli and pour chicken stroganoff over top.