4 (1-1/2 lbs.) Foster Farms Boneless, Skinless Chicken Breasts
2 Tbsp. olive oil
1/2 cup grated Parmesan cheese
1 cup Italian-style bread crumbs
1/4 tsp. black pepper
1 large head romaine lettuce, washed, dried and torn into bite-sized pieces
1 cup Caesar-flavored croutons
1/2 cup bottled Caesar salad dressing
1/4 cup grated Parmesan cheese

Serves 4.

1. Preheat oven to 350°F. In shallow dish combine 1/2 cup Parmesan cheese, bread crumbs and pepper.

2. Brush both sides of chicken breasts generously with olive oil, then coat them with bread crumb mixture. Pat gently to help crumbs stick.

3. Arrange chicken in a lightly greased 13" x 9" x 2" baking dish. Bake for 20 to 25 minutes, or until golden brown and chicken is no longer pink when cut into. Remove breasts to cutting board and let cool several minutes.

4. Meanwhile, in a large salad bowl toss romaine lettuce with croutons, salad dressing and 1/4 cup Parmesan cheese. Divide between four large individual salad bowls or dinner plates.

5. Cut chicken diagonally into 1/2-inch slices. Arrange one sliced breast across the top of each individual salad. Serve with warm buttered Italian bread and fresh fruit.

1 pkg. (18 oz.) Foster Farms Select Servings Chicken Thighs or Thigh/Drum Meat
2 Tbsp. soy sauce
1 garlic clove, minced
2 Tbsp. oil
1 container (3-5 oz.) chow mein noodles
6 cups shredded lettuce

Peanut Sauce
2 Tbsp. creamy peanut butter
3 Tbsp. oil
2 Tbsp. soy sauce
2 Tbsp. white vinegar
1/2 tsp. sesame oil
1/4 to 1/2 tsp. ground red pepper
1 green onion, finely chopped Chopped peanuts (optional)

1. Combine all peanut sauce ingredients; blend until smooth. Set aside.

2. Cut chicken into thin strips, marinate with 2 Tbsp. soy sauce and garlic, 30 minutes.

3. Stir-fry chicken in 2 Tbsp. oil until no longer pink when cut into, about 3 to 5 minutes.

4. To serve, mound lettuce on platter, top with chow mein noodles. Arrange cooked chicken over lettuce, drizzle with peanut sauce. Garnish with chopped green onion and peanuts, if desired.

Serves 4 to 6.

1 pkg. (about 1 lb.) Foster Farms Chicken Thigh Fillets
2 cloves garlic, finely chopped
4 cups cooked tube-shaped pasta, drained and cooled
2 cups broccoli florets
1/2 cup reduced-calorie creamy Italian dressing (or your favorite)
2 medium tomatoes, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained

1. Rinse chicken; pat dry. Remove skin from chicken; cut chicken into 1/2-inch strips.

2. In medium skillet sprayed with nonstick cooking spray, cook chicken and garlic about 7 minutes or until no longer pink when cut into. Drain.

3. In large bowl, mix chicken, pasta, broccoli, dressing, tomatoes and olives. Refrigerate until serving time. Salt and pepper to taste.

Serves 8.