DIRECTIONS

1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

* 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 teaspoon dried tarragon
* 1 tablespoon fresh lemon juice
* 1/4 cup butter

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

* 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.

* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* paprika to taste
* 1/2 cup dry white wine
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (4.5 ounce) can sliced mushrooms, drained
* 1 cup sour cream
* 1/4 cup all-purpose flour

DIRECTIONS

1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
2. In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
3. Cover, and cook on Low for 6 to 8 hours.

* 6 skinless, boneless chicken breast halves
* 2 (11 ounce) cans condensed cream of Cheddar cheese soup
* 1/2 cup milk
* salt and pepper to taste
* 1 teaspoon garlic powder

DIRECTIONS

1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

* 1 cup chopped onion
* 1/3 cup golden raisins
* 1/3 cup currants
* 2 cloves garlic, minced
* 1 1/2 teaspoons ancho chile powder
* 2 tablespoons toasted sesame seeds
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground cinnamon
* 5 teaspoons cocoa powder
* 1/4 teaspoon hot pepper sauce, or to taste
* 1 (14.5 ounce) can diced tomatoes
* 1 cup tomato sauce
* 1 cup chicken broth
* 3 pounds skinless, boneless chicken breast halves
* 1/4 cup slivered almonds, for garnish

DIRECTIONS

1. Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.
2. Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.
3. Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.

* 1/2 cup ketchup
* 1/2 cup mustard
* 2 cups chocolate flavored crispy rice cereal
* 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×9 inch baking dish with nonstick spray.
2. In a shallow bowl, mix together the ketchup and mustard. Place the cereal in a separate bowl. Dip chicken breasts in the ketchup mixture, then into the cereal until heavily coated. Place into the prepared baking dish.
3. Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. The internal temperature of the chicken should be at 170 degrees F (75 degrees C) when taken with a meat thermometer.