1. Rinse chicken; pat dry. In medium bowl or heavy plastic bag, combine chicken and dressing. Marinate in the refrigerator at least 3 hours.

2. Prepare grill or set oven control to broil. Grill or broil chicken about 4 to 6 inches from heat, about 6 minutes on each side or until chicken is no longer pink when cut into.

3. Remove from heat; top with a tomato slice and cheese slice. Sprinkle with basil and serve. Serves 4.

1. Rinse chicken; pat dry. In large skillet, heat oil; cook chicken, onion, pepper and garlic until chicken is no longer pink when cut into.

2. Remove from heat, top with cheese slices; melt. Lightly spread rolls with mustard; fill with 1/4 chicken mixture.

Serves 4.

1. Heat oven to 350°. In medium skillet in melted margarine, cook mushrooms and green onions until soft. Remove from heat, stir in remaining ingredients except chicken.

2. Rinse chicken; pat dry. Place 1 Tbsp. of stuffing in each thigh, bring two ends together; secure with a toothpick. Arrange stuffed chicken in square baking dish, 8 x 8 x 2 inches, sprayed with non-stick cooking spray. Bake about 40 to 50 minutes or until chicken is done. Remove toothpicks before serving.

Serves 4.

1. Crumble chicken into oiled skillet. Cook without stirring until chicken begins to brown. Sprinkle with basil, oregano, salt and pepper; stir and cook until meat is done.

2. Cut bread loaf in half crosswise, then split each half into top and bottom. Scoop out some of the soft bread centers. Spoon spaghetti sauce over bread halves, spreading evenly almost to edges. Top with cooked chicken, pizza toppings and cheese. Bake at 400° approximately 20 minutes, or until piping hot in centers.

Cut crosswise into slices.

Makes 16 slices.

1. In small bowl, combine mustard, mustard seed, oil, pepper and garlic.

2. Heat oven to 375°. Rinse chicken; pat dry. Arrange chicken in rectangular baking pan, 15 x 10 x 1 inches, sprayed with non-stick cooking spray. Brush chicken with mustard mixture. Sprinkle with crumbs. Bake 45 to 55 minutes or until chicken is no longer pink when cut into. Cover with aluminum foil if chicken begins to over-brown.

Serves 4 to 6.

1. Rinse chicken; pat dry. Heat oil in 4-quart saucepan; brown chicken on all sides; remove and set aside.

2. In the same saucepan, combine rice, chili powder, beans, tomatoes and broth. Heat to boiling. Add chicken. Cover and reduce heat; simmer 30 minutes, stirring occasionally, until chicken is no longer pink when cut into. Sprinkle with cheese. Salt and pepper to taste.

Serves 3.

1. Heat oven to 350°. Spray rectangular baking pan, 13 x 9 x 2 inches, with non-stick cooking spray. Rinse chicken; pat dry; place in pan.

2. In a bowl, mix cranberries, walnuts, marmalade, sugar, water and horseradish. Top chicken with cranberry mixture. Cover and bake 35 to 40 minutes or until chicken is no longer pink when cut into. To serve, remove to plates and spoon cooked cranberry mixture over chicken.

Serves 3.

1. Spray large skillet with non-stick cooking spray. Over medium heat, cook chicken until browned, about 10 minutes.

2. Add tomatoes, onion, pepper and zucchini; cook 10 minutes, stirring often. Stir in chicken broth, seasoning and pepper sauce. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink when cut into. Stir in rice and parsley, heat through. Salt and pepper to taste.

Serves 6.

1. In medium saucepan, combine all ingredients except chicken. Heat to boiling; reduce heat. Simmer, uncovered, stirring constantly until sauce thickens.

2. Heat oven to 350°. Rinse chicken; pat dry. Spray 13 x 9 x 2 inch baking pan with non-stick cooking spray. Place chicken in pan; brush with apricot sauce. Bake about 35 minutes or until chicken is no longer pink when cut into, brushing occasionally with sauce.

3. Heat remaining sauce to boiling; reduce heat and heat through. Serve on the side with chicken. Serves 3.

1. Rinse chicken; pat dry. In large, heavy-duty plastic bag, combine lime juice, lime peel and pepper. Add chicken. Marinate in the refrigerator at least 2 hours, turning occasionally.

2. Heat oven to 350° or prepare grill. Drain and discard marinade. Roast or grill chicken about 1-1/4 hours or until chicken is no longer pink when cut into.

3. In medium saucepan, combine remaining ingredients. Heat to boiling; reduce heat. Simmer 2 minutes, stirring constantly, until thickened. Salt and pepper to taste. Serve sauce over chicken. Serves 4.

1. In medium saucepan, melt margarine over medium-high heat. Add onion and garlic; cook 5 minutes or until tender. In small dish, mix orange juice and cornstarch until dissolved. Stir in honey and vinegar. Add mixture to cooked onion; heat to boiling. Reduce heat to medium; simmer 5 minutes or until sauce begins to thicken, stirring constantly. Stir in orange peel, rosemary and pepper.

2. Heat oven to 375°. Rinse chicken; pat dry. Place chicken in 13 x 9 x 2 inch baking dish. Pour sauce over chicken. Bake uncovered 45 to 55 minutes or until chicken is no longer pink when cut into. Sprinkle with parsley. Serve with orange wedges.

Serves 6.

1. Heat oven to 375°. Spray jelly roll pan, 15 x 10 x 1 inches, with non-stick cooking spray. In medium bowl, mix all ingredients except chicken and egg.

2. Rinse chicken; pat dry. Brush chicken with egg white; dip in crumb mixture. Place chicken, meat side up, in prepared pan. Bake, uncovered, about 45 to 55 minutes or until chicken is no longer pink when cut into.

Serves 6 to 8.

1. Set oven to broil. Rinse chicken; pat dry. Broil chicken 4 to 6 inches from heat, 4 to 6 minutes on each side until chicken is no longer pink when cut into.

2. In large saucepan over low heat, heat cheese and milk until melted, stirring constantly. Stir in tomato, chilies and chili powder. Stir in chicken; heat through. Sprinkle with avocado just before serving.

Serves 4.

1. To make teriyaki sauce, in medium saucepan combine soy sauce, pineapple juice or water, brown sugar, vinegar, cornstarch, ginger and garlic. Stir to dissolve cornstarch. Heat to boiling; reduce heat. Simmer about 2 minutes or until sauce thickens.

2. Heat oven to 350°. Rinse chicken; pat dry. Line 15 x 10 x 1 inch jelly roll pan with aluminum foil; spray with non-stick cooking spray. Arrange chicken in pan; bake 40 minutes.

3. Remove chicken from oven. Brush with teriyaki sauce. Bake 10 to 15 minutes longer or until sauce browns and chicken is no longer pink when cut into. To serve, sprinkle with sesame seeds.

Serves 4 to 6.

1. Rinse chicken; pat dry. Cut wings at joints; discard tips.

2. In large skillet sprayed with non-stick cooking spray, cook chicken about 8 minutes on each side or until no longer pink when cut into. Stir in chili sauce, vinegar, chilies, pepper sauce, chili powder and tomato sauce. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes until sauce thickens. Sprinkle with cheese. Heat until cheese melts.

Serves 4 to 8 as appetizer.