Mediterranean Chicken - A zesty and versatile way to enjoy chicken.

1 LB Pasta of choice, cooked according to package directions
2 LB Cooked Chicken Breast, Boneless, Skinless, Cubed
1 16 OZ can Black Olives, Drained
1 Large Tomato, Diced
1 Cup Balsamic Vinaigrette Salad Dressing
8 Oz Feta Cheese, Crumbled

Mix all ingredients in a large bowl and serve. This can be served hot or cold and is great as a main course with crusty bread or as a side dish. You can also slip other vegetables in, either raw or cooked. This is great with the addition of broccoli, spinach, zucchini or squash.

Fruit Braised Chicken - Finding it hard to get in your fruit each day? This is a great way to add it in.

3 LB Chicken Breast, Boneless and Skinless
1 Cup Orange Juice
Cup Honey
2 Tbl. Lemon Juice
Tsp. Curry Powder
Salt and Pepper to taste
3 Cups combined of Prunes, Raisins, Pears, Peaches and Apples Orange Zest

Preheat oven to 350*. Melt Butter in a pan and brown chicken. Combine juices, honey, curry, salt and pepper. Place chicken in a baking dish and pour in juice mixture. Bake uncovered for 30 minutes. Add fruit combination and bake for an additional 30 minutes, or until the chicken is cooked through.

Chicken and Spinach - A tasty way to eat something green.

2 LB Chicken Breast, Boneless, Skinless, Cut into strips
6 to 8 Cups Raw Spinach
Cups Balsamic Vinegar
2 Tbl. Sesame Seeds
Cup Shredded Carrot

Coat skillet with Olive Oil and place chicken in. Once the chicken is cooked, add in the spinach. If moisture is needed to help wilt the greens, add a few Tbl. of water or chicken broth. Chicken broth will enhance the flavor as well. Once wilted, add the vinegar, sesame seeds and carrots. Toss together, heat through and serve. Serve over rice or noodles or just as a main dish with other sides.

Paprika Chicken - Colorful and fragrant, this tasty dish will have them asking for more.

3 LB Chicken Breast, Boneless, Skinless 2 Cups Fat Free Chicken Broth 2 Tbl.Butter 2 Tbl. 2 Tbl. Olive Oil 2 Tbl. Paprika 1 Cup Low fat Sour Cream 1/2 Cup Onion, Diced Salt and Pepper to taste

In a large pot melt butter and oil. Add the onion and paprika. Cook until onions are translucent. Add salt, pepper and chicken broth. Bring to a boil and add the chicken. Cover and simmer for 45 minutes or until the chicken is cooked through. Add 1 cup of sour cream, stirring constantly until smooth. Serve over whole-wheat noodles or brown rice.

Chicken Stew - For white and dark meat lovers alike. Using thighs along with breast gives more of a flavor and satisfies all chicken lovers.

3 LB Chicken Breast and/or Chicken Thighs, Skinned and Boneless
Large Onion, Chopped
2 Cups Stewed tomatoes
1 Cup Okra, Cut Up
1 Cup Chicken Broth
2 Large Potatoes, Cut up
2 Cups Frozen Corn
1 Tbl Worcestershire Sauce

In a large stew pot, brown chicken in olive oil. Using a mixture of breast and thighs gives much more flavor. Add the onions and cook until they are translucent. Add tomatoes, okra, chicken broth and potatoes. Simmer, covered, until chicken is tender and potatoes are cooked. Add the corn and Worcestershire sauce. Season with salt and pepper to taste. Cover and bring to a boil. Serve with a salad and crusty bread on the side.