4 boneless, skinless chicken breasts (6-8 oz each)

5 limes

1/4 tsp salt

1/8 tsp white pepper

1/4 cup flour

3 tbs oil

4 tbs butter

hot cooked rice

Place chicken breasts in a flat dish. Squeeze juice of 4 limes over the chicken, and sprinkle with salt and pepper. Cover and marinate in the refrigerator 4-6 hours, turning 3 or 4 times.

When ready to cook, coat chicken breasts with flour.

Heat oil in a skillet and cook chicken until golden brown, turning to brown both sides. Place in one layer in a bbaking dish and bake at 325 degrees for 10 minutes.

Meanwhile, heat butter in a skillet until golden brown. Add juice from half of the remaining lime to the butter. Place the baked chicken on a platter and pour lime butter over it. Garnish with thin slices of remaining lime.

Serve with rice and veggies of choice.

4 boneless, skinless chicken breast halves, cut into 1” cubes
2 ½ cups low-sodium, reduced-fat chicken broth
1 (14 oz) can pineapple tidbits in juice, undrained
1 ½ cups uncooked long grain white OR brown rice
¾ cup finely chopped carrots
½ cup chopped sweet red pepper
½ cup chooped green bell pepper
1/3 cup ketchup
2 tbs brown sugar
2 tbs reduced-sodium soy sauce
2 tbs white vinegar
2 cloves garlic, minced
¾ cup chopped green onions

Spray a large sauce pan with nonstick cooking spray. Add chicken. Cook over medium-high heat until no longer pink.

Add remaining ingredients except green onions. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it it the quicker-cooking variety, but NOT instant). Stir occasionally.

Stir in green onions during last 5 minutes of cooking time. Serve immediately.

4 servings

6 (3 oz) chicken cutlets, pounded to evenly flat

salt and freshly ground black pepper

6 paper-thin slices prosciutto

1 (10 oz) box frozen chopped spinach, thawed

3 tbs olive oil

1/4 cup grated parmesan cheese

1 (14 oz) can low-sodium chicken broth

2 tbs freshly squeezed lemon juice

place the chicken cutlets flat on the work surface. sprinkle the chicken with salt and pepper. lay 1 slice of prosciutto atop each chicken cutlet.

squeeze the frozen spinach to remove the excess water. season the spinach with salt and pepper. in a small bowl, toss the spinach with 1 tbs of oil to coat.

arrange an even, thin layer of spinach atop the prosciutto slices. sprinkle the parmesan evenly over each. beginning at the short end, roll up each chicken cutlet like a jelly roll. secure with a toothpick.

heat the remaining 2 tbs of oil in a heavy large skillet over high heat. add the chicken and cook just until golden brown, about 2 minutes per side. add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. bring the liquid to a boil. reduce the heat to medium. cover and simmer until the chicken is just cooked through, about 8-10 minutes. transfer the chicken to a platter. simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. season the cooking liquid with salt and pepper to taste. remove toothpicks from the chicken. drizzle the reduced cooking liquid over the chicken and serve immediately.

6 servings

chicken
1/4 cup margarine
1 (4 oz) can sliced mushrooms, drained
1 tbs flour
2 tbs worcestershire sauce
1 bay leaf
juice of 1/2 lemon
1 can beef broth

preheat oven to 350 degrees. brown chicken in margarine. remove to a 9″x13″ ovenproof dish. add remaining ingredients to pan and bring to a boil. pour sauce over chicken and bake, uncovered, for 1 hour.