1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup leftover chopped cooked chicken breast
2 cups coarsely chopped escarole (about 1 small head)
2 teaspoons extra-virgin olive oil

Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.

Serves 4

4 boneless skinless chicken breast halves
1/2 cup prepackaged basil pesto (refrigerated or from jar)
2 plum tomatoes
1/2 cup shredded mozzarella

Preheat oven to 400*. Line a baking sheet with foil.

Place chicken pieces and pesto in a bowl and toss well to coat. Lay chicken pieces on the foil lined baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink inside. Top chicken with tomato slices and sprinkle with the shredded cheese. Place back in oven for a few minutes to melt cheese.

Serves 4

juice from 2 large lemons
6 Tbsp olive oil
6 garlic cloves, smashed
1 Tbsp chopped fresh thyme
1 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
6 chicken breasts, skinned
salt and black pepper to taste

Combine first 6 ingredients in a large plastic zipper bag. Add chicken breasts seal bag, then turn well to coat all pieces with the marinade. Place bag in refrigerator for 8 to 24 hours, turning occasionally.

Remove bag from refrigerator one hour before baking.

Preheat oven to 450*. Place the chicken in a roasting pan and season with salt and pepper. Pour any remaining marinade over the chicken. Roast for 15 minutes. Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done. Baste with the pan juices every 10 or 15 minutes.

If desired, serve with lemon wedges

Serves 6

2 tablespoons white peppercorns
1 tablespoon coriander seeds
1 cup minced fresh cilantro stems (optional)
3 tablespoons low-sodium soy sauce
2 tablespoons vegetable oil
1 teaspoon kosher or sea salt
10 garlic cloves, minced
2 chicken breast halves (about 1 1/2 pounds)
2 chicken leg quarters (about 1 1/2 pounds)
Cooking spray

Place peppercorns and coriander seeds in a large skillet over medium-high heat; cook 1 minute or until toasted. Carefully turn them into a spice or coffee grinder; process until finely ground.

Combine the pepper mixture, cilantro (if desired), soy sauce, oil, salt and garlic.

Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours.

Prepare and preheat grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 8 minutes on each side or until chicken is done. Discard skin.

Serves 4

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

Preparation

Preheat oven to 450°.

Heat a large nonstick skillet over medium-high heat.

Combine 1/2 teaspoon of the salt , fennel seeds, 1/4 teaspoon of the black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons of the oil oil; sprinkle spice rub over chicken.

Add 1 1/2 teaspoons of the oil to skillet. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

Heat remaining tablespoon of olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Serves 4

Thank you to Rebecca Greggs for the recipe

Marinade:
2 cups yogurt
1 Tbsp grated fresh ginger
1 Tbsp minced garlic
2 tsp paprika
2 tsp kosher salt
1 1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp fresh ground pepper
1/4 tsp ground cloves

2 pounds chicken

Combine marinade ingredients in a large bowl and mix well.

Rinse chicken pieces and pat dry. Using a sharp knife, cut 1/2 inch deep scores in chicken meat at 1 inch intervals. Add the chicken pieces to the marinade in the bowl and turn until all pieces are well coated and in the cuts. Cover and refrigerate between 8 and 12 hours.

Prepare your gas or charcoal grill for indirect cooking. Bring to medium heat.

Lightly brush cooking grate with vegetable oil. Scrape most of the marinade from the chicken pieces. Grill chicken indirectly over medium heat, turning occasionally, until meat is cooked and juices run clear. Serve warm.

1 pound Great Northern white beans
2 pounds boneless, skinless chicken breast
2 medium onion, chopped
2 4oz. cans of mild chopped green chilies
4 garlic cloves, minced
2 Tbsp. olive oil
6 cups fat-free chicken broth
2 Tbsp. ground cumin
2 tsp. dried oregano, crushed
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
3 cups shredded Monterey Jack cheese
Sour cream
Salsa
Fresh cilantro

Soak beans in cold water overnight.

In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.

Drain beans and add to pot with chicken stock. Bring to boil and reduce heat. Simmer about 2 hours until beans are tender, stirring occasionally.

While beans are cooking, saute chicken breast in 1 Tbsp. olive oil. Let cool, then cube.

After 2 hours, add chicken and 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.

Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings.

4 frozen chicken breasts
1 package dry Italian dressing mix
1 cup water or chicken broth

Place ingredients in slow cooker. Cover and cook low for 8 to 10 hours. If you use defrosted chicken only cook for 4 or 5 hours. You may also add carrots if desired.

1 can (14 1/2 ounces) Swanson Seasoned Chicken Broth with Roasted Garlic
4 skinless, boneless chicken breast halves (about 1 pound)

Pour broth into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 15 minutes.

Remove chicken from broth. Grill chicken on lightly oiled grill rack over medium-hot coals 15 minutes or until chicken is no longer pink, turning and brushing often with broth.

Makes 4 servings

This recipe created by Swanson.

3 Tbs olive oil
1 Tbs balsamic vinegar
1 tsp salt
3/4 tsp freshly ground pepper
4 boneless skinless chicken breast halves
4 oz prosciutto
8 cups mixed greens
2 large tomatoes, cut into wedges

Heat grill to high. Whisk together olive oil, vinegar, ½ tsp of the salt and 1/4 tsp of the pepper in a large bowl; set aside.

Sprinkle chicken with remaining salt and pepper and grill, turning once, until juices run clear, 10 minutes. At the same time grill prosciutto, turning once, until lightly charred and crisp at the edges, 4 minutes; slice into thin strips.

Place prosciutto and greens in bowl with olive-oil mixture and toss to coat; divide among 4 serving plates. Top with chicken and tomato wedges.

Serves 4