Ingredients:

• 4 cups of stuffings
• 1 1/4 cups boiling water
• 4 tablespoons of butter
• 4 to 6 boneless chicken breast halves
• Paprika
• 1 can (10 3/4 oz) of Condensed Cream of Mushroom Soup/Chicken
• 1/3 cup of milk

Instructions:
1.  Mix water and butter bring to a boil.

2.  Place stuffing in a 3 quart caserole dish.

3.  Add boiling water and butter, mix lightly.

4.  Mix soup and milk in a bowl.

5.  Place chicken on top of stuffing.

6.  Spread soup mixture over chicken.

7.  Cover and bake at 400 for 30 minutes or until chikn is done.

You will need the following:

• 12 ouches of asparagus spears
• 1 tablespoon of flour
• 2 teaspoons of Cajun seasoning
• 4 boneless skinless chicken breast
• 2 teaspoons of olive oil
• 1 cup of shredded carrots
• 1/2 cup of chicken broth

Snap off and discard bases from asparagus. Slice into 1-inch pieces; set aside. In a shallow dish combine flour and Cajun seasoning. Coat chicken with flour mixture. In a large nonstick skillet cook chicken in olive oil over medium high heat for 3 minutes. Turn chicken; add asparagus, carrots, and chicken broth. Simmer uncovered for about 8 minutes or until chicken is done and vegetables are tender. Make sure and stir vegetables occasionally.

You will need the following:

• 6 flour tortillas
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast (cut into strips)
• 1 tablespoon cooking oil
• 4 cups of shredded broccoli
• 1 medium onion (cut into thin wedges)
• 1 teaspoon of grated ginger
• Peanut Sauce

For Peanut Sauce: 

Combine in a small saucepan 1/4 cup of sugar, 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 3 tablespoons water, 2 tablespoons of cooking oil, and 1 teaspoon minced garlic.  Heat until sugar is dissoved, stirring frequently.

Start by making Peanut Sauce and set aside.  Then, wrap tortillias in in foil and cook in preheated oven at 350 degrees for 10 minutes to soften.  While tortillias are heating, combine garlic salt, pepper, and coat chicken evenly with mixture.  In a large skillet add oil and place on burner on medium-high heat.  Once oil is hot add the chicken, cook for 2 to 3 minutes or until no longer pink.  Remove the chicken from skillet and place in oven to keep warm; then add broccoli, onion and ginger to skillet.  Cook for 2 or 3 minutes until vegetables are tender. 

Next you will want to assemble each tortilla.  Place 1 tablespoon of peanut sauce on tortilla, then add chicken and vegetables.  Rolllu p each tortilla securing iwth a toothpick.  Then serve with remaining sauce for dipping.

• 4 skinless boneless chicken breast
• 2 cloves of garlic (sliced thin)
• 1 tablespoon of butter
• 1 teaspoon of shredded lime peel
• 2 tablesppons of lime juice
• 1/4 teaspoon of ground ginger
• 1/8 teaspoon crushed red pepper
• 1 orange

In a large skillet melt butter and add chicken and garlic and cook over medium heat for 10 minutes, turning chicken half way through. In a small bowl combine lime peel, lime juice, ginger and red pepper. Peel your orange, slice orange then cut into quarters. Place orange slices on top of chicken, add juice mixture to skillet and cook for 2 minutes. Spoon any drippings over chicken and serve.

• 2/3 cup plum/sweet-and-sour sauce
• 1/4 cup of hoisin sauce
• 2 tablespoons of soy sauce
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 teaspoons sesame seeds
• 1 minced clove of garlic
• 1 teaspoon of grated ginger (or 1/4 teaspoon ground ginger)
• 3/4 teaspoon Oriental Chili Sauce (or hot pepper sauce)
• 1/4 teaspoon of five-spice powder
• 1 cut up whole chicken (2 to 3 pounds)

For the sauce:

Combine all ingredients except chicken in a small saucepan. Cook over medium heat until simmering, stir frequently. Reduce heat; cover and simmer for 5 minutes. (You can make this sauce up to 5 days ahead of time.)
Preparing the chicken:

Remove the skin from the chicken, place chicken meat side down on the rack of the grill directly over the heat. Grill for 20 minutes, turn, and grill for another 20 to 30 minutes. The chicken should no longer be pink. Brush with the sauce frequently during the last 10 minutes of grilling.

4 boneless, skinless chicken breast halves, cubed
1 1/2 cups uncooked quick-cooking white rice
1 1/4 cups milk
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1/2 pound processed cheese, cubed
1/2 cup regular or reduced-fat salad dressing Preheat oven to 375 degrees.

In a large bowl, combine chicken breast, rice, milk, broccoli, cheese and salad dressing. Spoon into a 12 x 8-inch baking dish. Bake for 30 minutes or until chicken is done.   

• 1 10 3/4 can condensed cream of chicken or mushroom soup
• 1 envelope onion soup mix
• 1 3oz can chopped mushrooms (undrained)
• 1 cup milk
• 1 10oz package frozen peas and carrots, thawed
• 1 cup rice
• 3 pounds chicken (diced or whole pieces)
• Paprika

In bowl stir together soup, milk, soup mix and mushrooms (including liquid). Set aside 1/2 of this mixure. Stir uncooked rice and vegetables into remaing mixture.

Turn rice mixture into a 12×71/2×2 inch casserole dish, evenly spread chicken on top of mixture. Pour reserved soup mixture over chicken and sprinkle with paprika. Cover tightly with lid or foil. Bake at 375 degrees till rice is tender. Approximately 1 1/2 hours. Makes 5 servings.

Ingredients:

• 1 cup honey
• 1/2 cup lemon juice
• 1/4 cup Dijon mustard
• 1 T. freshly grated ginger or 1/4 tsp. ground ginger
• 3 boneless, skinless, chicken breast halves – cut into 1″ to 1-1/2″ cubes
• 12 – fresh pineapple wedges, about 1/2″ thick & 1-1/2″ wide
• 6 apricots, pitted and halved
• 12 – 1″ thick banana chunks
• 6 skewers

Preparation -
If using wooden skewers, soak them in water for about 30 minutes. Whisk the honey, lemon juice, mustard, and ginger together in a small bowl. Thread the chicken alternately with the fruit onto the skewers. Generously brush the assembled kabobs with the honey mixture. Grill the kabobs over medium hot coals for about 5 minutes per side, brushing frequently with the honey mixture, turning only as needed for even grilling. Total grilling time should be about 10 to 12 minutes. Kabobs are done when the chicken is lightly browned on the outside, no longer pink in the center, and the juices run clear.

1-1/2 lbs. boneless, skinless chicken breast  1 onion, chopped 

2 cloves garlic, minced

15-oz. jar alfredo sauce 4 cups frozen broccoli florets 

9-oz. pkg. refrigerated fettuccine 

1/4 cup grated Parmesan cheese