1/4 cup GREY POUPON Dijon mustard 2 tablespoons lemon juice 1 tablespoon olive oil 1 broiler-fryer chicken (3 ½ lbs.) 1/4 teaspoon salt 1/8 teaspoon pepper

Preheat oven to 425°F. Mix mustard, lemon juice and oil in small bowl until well blended. Place chicken on rack of broiler pan or on roasting rack in shallow baking pan.; brush with mustard mixture. Season with salt and pepper.

Bake 40 minutes or until cooked through (180°F.)

In large serving bowl mix a package of your favorite salad greens together with an equal amount of fresh spinach. Add grilled and sliced chicken tenders, crisp bacon pieces (can use turkey bacon as well), slices of fresh avocado, tomatoes, red onion and 3/4 cup of craisins. May also add small can of mandarin oranges for color and variety.

Serve with a light vinaigrette or your favorite salad dressing.

1 small bottle sweet and sour sauce 1 cup bottled BBQ sauce 1 chopped onion 2 cloves garlic, chopped 2 cooked and cubed boneless chicken breasts I small can chunk or tidbit pineapple (if desired).

Mix first four ingredients together and simmer until flavors combine. Add chicken and pineapple and heat through. Serve over rice.

1-8 oz can pineapple can tidbits 1-8 oz pkg. cream cheese, softened 2 cups cooked & chopped chicken 1-6 oz can sliced water chestnuts, drained 1/2 cup chopped celery 1/4 cup green onions, chopped 1/4 cup slivered almonds

Drain pineapple juice and mix with softened cream cheese. Mix all remaining ingredients then salt and pepper to taste. Chill then serve on sliced croissants.

2 chicken breasts, cooked and diced or shredded 2 tablespoons sesame seeds 1/2 cup slivered almonds 1/2 head diced cabbage. May use bagged, shredded cabbage with carrots also. 4 green onions, chopped 1 package chicken ramen noodles broken up

Mix all of the above together in a large bowl and add the following dressing to taste. Toss well and serve. May be doubled.

Dressing:
2 tablespoons sugar
2 tablespoons vinegar
½ cup vegetable oil
1 teaspoon salt
½ teaspoon pepper
Seasoning package from chicken ramen.

Mix well together then pour over salad.

4 boneless, skinless chicken breast 2 cups chicken stock 3 celery ribs, chopped 4 carrots, chopped 1 teaspoon rosemary 2 stems green onion, chopped. Garlic also, if desired. 1 cup white long grain rice, uncooked (You may also use one box of Rice-a-

Boil the chicken breasts until done then cool and cube. Cook the carrots, celery, rosemary, green onion, garlic and salt and pepper in the chicken stock. Add the rice and water, cook until rice is almost done. Add canned soup, half and half and cubed chicken. Let simmer for a few minutes being careful not to let it burn on the bottom. Take off heat, add frozen peas and serve.

We like to eat this with a loaf of fresh, French bread from bakery. Enjoy!

1 can diced green chilies 1 can sliced olives 1 jar spaghetti sauce cooked and shredded chicken breast 3-4 flour tortillas shredded cheddar cheese

Mix chicken, sauce, chilies and olives together. Layer with tortillas, top with cheese. Bake at 350°F for 30-35 minutes or until bubbly.

6 tablespoons butter
1 to 2 pounds preferred chicken parts.
1 pound small new potatoes, scrubbed with a strip peeled around center
Salt and pepper to taste
2 tablespoons lemon juice
3 green onions with tops, thinly sliced
1-10 ounce package frozen peas
1/4 cup fresh parsley
1 cup sour cream
1/2 - 1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper

Melt butter in large skillet. Add chicken and potatoes and brown slowly on all sides. Season with salt and pepper and sprinkle with lemon juice. Reduce heat and simmer, covered until cooked through. Add green onions, peas and parsley.

Cover again and simmer an additional 10 minutes until all is tender. Remove chicken and vegetables to platter and keep warm. Remove skillet from heat and add sour cream, thyme and salt and pepper. Stir well to mix and loosen pan drippings.

Pour sour cream mixture over chicken and serve or serve sour cream mixture as side sauce. Garnish with additional parsley before serving.