1. Combine Bread crumbs, parmesan cheese and seasonings.
2. Dip chicken breasts in egg, and then coat with bread crumb mixture.
3. Brown coasted chicken in a frying pan with the oil.
4. Place chicken in a casserole dish, spoon spaghetti sauce over top. Cover and bake for 25 minutes.
5. Place one slice of mozzarellla on each chicken breast and bake for another 5 minutes until cheese melts.

1. Combine all dry ingredients in a shallow bowl.
2. Lightly beat egg and water together in a separate shallow bowl.
3. Dip chicken breasts in egg mixture, then in breadcrumbs mixture, coating well.
4. Place chicken on a lightly greased rack in a baking dish and bake for 30 minutes or until chicken is tender and no longer pink in the middle.

1. Cut chicken into serving-size pieces. Season flour with salt, pepper, and cayenne. Dredge chicken in seasoned flour to coat.
2. In a Dutch oven sauté onions, garlic, and bell pepper in olive oil until limp. Remove from pan. Brown chicken in same olive oil.
3. Add cooked onion mixture and remaining ingredients to pot. Simmer over medium low heat until chicken is cooked through, 30-40 minutes.

1. In a large frying pan, melt butter in oil over medium heat. Add chicken and brown all over, about 10 minutes.
   
   
2. Stir flour into pan juices. Cook, stirring, for 1 minute without browning. Stir in chicken broth and white wine. Cover and simmer for 15 -20 minutes, until chicken is tender. Remove chicken to a serving platter and cover with foil to keep warm.
   
   
3. Whisk mustard and cream into pan juices. Simmer for 3 minutes and serve over chicken.
   
   

1. Preheat oven to 300°F.
   
   
2. In a small bowl stir together sundried tomato pesto, goat cheese, and pepper to taste until combined well.
   
   
3. Pat chicken dry and season with garlic powder, salt and pepper.
   
   
4. Form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breasts in the same manner.
   
   
5. Divide filling between pockets and spread evenly with a finger. Close pocket and pinch edges to seal a bit.
   
   
6. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, about 2 minutes. Turn chicken over and brown about 2 minutes more.
   
   
7. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.
   
   

1. Combine all salad ingredients in a large bowl. Mix well to combine.
   
   
2. Cover and chill. At serving time, toss in avocado.
   
   
3. Arrange lettuce on 8 individual serving plates; spoon about 1 cup chicken mixture onto each.
   
   
4. Top with chopped tomato and chips.
   
   

This recipe will yield 8 servings.

1. Place half the chicken in a food processor, pulse 6 times or until chicken is coarsely ground. Spoon into a large bowl and repeat with remaining chicken.
   
   
2. Add onion, garlic, and egg.
   
   
3. Combine bread crumbs and next 6 ingredients; add chicken mixture, stirring well. Shape mixture into patties.
   
   
4. Dredge in flour and place on a microwave safe dish. Cook on medium-high for 6 minutes. Turn over once.
   
   
5. Fry patties in oil for 10 minutes or until golden brown. Can be frozen before frying.
   
   

1. Combine mayonnaise and mustard in a small bowl; stir well. Combine breadcrumbs, thyme, salt and pepper in a shallow bowl or plate.
   
   
2. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.
   
   
3. Place chicken in a 10x6x2" baking dish that has been coated with Pam.
   
   
4. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is crisp and tender.
   
   

This recipe serves 4

1. Cook the bacon in a skillet over medium heat until crisp, about 5-8 minutes.Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, crumble and set aside.
2. Preheat the oven to 350 degrees Dredge the chicken pieces in flour (season to taste, shake off excess.
3. Place skillet with the reserved bacon drippings over low heat; add the chicken pieces and cook until browned on all sides, about 10 minutes. Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for 30 minutes.
4. In a small bowl combine the honey, mustard, curry powder, salt and cayenne to taste. Drizzle honey mixutre over the chicken and bake another 15 minutes. Top with bacon just before serving.

Excellent served with rice. Serves 3-4

1. Slice the onion and pepper into 1/4 inch strips. Slice the chicken into 1/4 inch strips.
   
2. Heat 2 teaspoons of oil in a large frying pan set over medium heat. When the oil is hot, add the chicken. Sprinkle with the chili powder, cumin, oregano, pepper and salt. Stir frequently until light golden brown and slightly firm about 5 minutes. Place on a plate and keep warm.
   
3. Reduce heat to medium low. Add remaining teaspoon of oil to the pan. Add the garlic, onion, and red pepper. Stir frequently until softened, about 5 minutes. Return the chicken to the pan. Stir in the hot sauce and lime juice, cook until chicken is hot. Pour the chicken/pepper mixture into a large heated serving bowl.
   
4. Garnish the chicken with the avocado, tomato and cilantro sprigs. Serve with warm flour tortillas.
   

1. Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and sauté onions until golden.
   
   
2. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Sauté mushrooms in remaining butter and remove to plate with chicken.
   
   
3. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened.
   
4. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Serve with with buttered parslied egg noodles, rice or mashed potatoes as it makes a lot of creamy delicious gravy.

1. Mix contents of Vegetable/Seasoning packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.
   
2. Place chicken in 12x8-inch baking dish or 2-quart casserole.
   
3. Mix soup and sour cream; pour over chicken. Top with stuffing.
   
4. Bake at 375° for 35 minutes or until chicken is cooked through.
   

1. Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken lightly with flour. Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown.
   
2. Place chicken in a lightly greased 13- x 9- x 2-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding 2 tablespoons butter. Reserve drippings.
   
3. Sauté mushrooms in remaining 1/4 cup butter. Sprinkle evenly over chicken.
   
4. Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over chicken. Bake at 400°F for 10 minutes.
   
5. Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes.
   

This dish is easy to prepare and tastes delicious. It makes an excellent company meal.

1. In a medium bowl combine all marinade ingredients.
   
2. Place chicken slices in marinade. Place a piece of plastic wrap on the surface and let marinate for 30 minutes in the refrigerator.
   
3. Oil and preheat grill. Remove chicken from marinade and thread onto skewers, alternating with pieces of zucchini and sweet pepper.
   
4. Generously brush kebabs with marinade and BBQ with lid closed for about 10 minutes or until no longer pink.
   

1. Slice chicken crosswise into 1/2 inch thick strips. Divide between 2 freezer bags.
   
2. Whisk together vinegar, oil, mustard, thyme and pepper; pour half into each bag. Seal and turn to coat chicken. (Chicken can be frozen for up to 2 months; thaw in refrigerator.)
   

Serving Ideas : Ideas for Marinated Chicken Breasts:
Brown chicken strips. Add your favourite vinaigrette and warm through. Toss with garden vegetables and cooked pasta for a whole-meal salad.

Leave whole to marinate. Grill or broil to serve with vegetables or in sandwiches and salads.

1. Preheat the broiler. Lightly coat a 9 x 13 inch baking pan with nonstick spray. Cook the pasta according to package instructions.
   
2. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the chicken and cook 5 to 6 minutes.Set aside.
   
3. Add the remaining oil to the saucepan. Add the mushrooms and cook 3 to 5 minutes, until soft. Set aside with the chicken.
   
4. Add the butter and flour to the saucepan and stir, until blond and pasty. Whisk in the broth until smooth.
   
5. Add the cream, sherry, nutmeg and salt and pepper. Cook 3 to 5 minutes, until the sauce is thick. Add the chicken, mushrooms and cooked spaghetti and stir well.
   
6. Pour the mixture into the pan. Top with the Parmesan and broil until the cheese is brown.
   

This recipe serves 4-6