Heat oven to 375°F.

Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

In pan, mix potatoes and bell peppers; toss with oil.

Sprinkle with salt, garlic powder, onion powder, paprika and pepper; toss until evenly coated.

Spread evenly in pan.

Poke tops of sausages with fork; arrange on top of potato mixture.

Bake 20 minutes.

Stir potato mixture; spread evenly in pan.

Rearrange sausages on top.

Bake 20 minutes longer or until vegetables are tender and sausages are golden brown on top.

Sprinkle cheese over potato mixture and sausages.

Bake 1 to 2 minutes longer or until cheese is melted.

Heat oven to 350°F.

In medium bowl, mix rice and water.

Soak 5 minutes; drain.

Stir in asparagus and bell pepper.

Cut 6 (12×15-inch) sheets of heavy-duty foil.

Spray center of one side of each with cooking spray.

Spoon one-sixth of rice mixture (about ¾ cup) onto center of each sheet.

Top each with 1 chicken breast.

Sprinkle chicken with salt and pepper.

Pour about ⅓ cup cooking sauce over each chicken breast.

Sprinkle with Parmesan cheese.

Bring up 2 sides of foil so edges meet.

Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.

Fold other sides to seal.

Place packets on ungreased cookie sheet.

Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Place packets on plates.

To serve, cut large X across top of each packet; carefully fold back foil.

Heat oven to 350°F.

In small bowl, mix rice and water.

Soak 5 minutes; drain.

Stir in thawed vegetables.

Cut 4 (10×12-inch) sheets of heavy-duty foil.

Spray center of one side of each with cooking spray.

Spoon one-fourth of the rice mixture onto center of each sheet.

Top each with 1 chicken breast.

In small bowl, mix honey, lime juice and Sriracha sauce.

Spoon evenly over chicken.

Bring up 2 sides of foil so edges meet.

Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.

Fold other sides to seal.

Place packets on ungreased cookie sheet.

Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Let stand 5 minutes.

Place packets on plates.

To serve, cut large X across top of each packet; carefully fold back foil.

Sprinkle with cilantro.

Heat oven to 450°F.

Cut 4 (12×12 inch) sheets of heavy-duty foil.

Place 1 chicken breast in center of each.

Top each with 1 tablespoon dressing, 1 slice tomato and 3 sage leaves.

Bring up 2 sides of foil so edges meet.

Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.

Place packets on ungreased cookie sheet.

Bake 20 to 25 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and thermometer inserted in center reads at least 165°F.

To serve, cut large X across top of each packet; carefully fold back foil.

Heat oven to 350°F.

Spray 15x10x1-inch pan with cooking spray.

Place chicken and potatoes in pan.

In small bowl, mix remaining ingredients except chives; brush over chicken and potatoes.

Roast uncovered 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Sprinkle with chives.

Heat oven to 400°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In baking dish, arrange chicken, potatoes and carrots.

In small bowl, mix remaining ingredients; pour over chicken and vegetables.

Spray sheet of foil with cooking spray; place sprayed side down over baking dish.

Bake uncovered 50 to 60 minutes or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Heat oven to 350°F.

Sprinkle chicken with ½ teaspoon each of the salt and pepper.

In 12-inch skillet or Dutch oven, heat oil over medium-high heat.

Add chicken; cook 2 minutes on each side or until browned.

Transfer chicken to large shallow roasting pan.

In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining ½ teaspoon each salt and pepper.

Place Brussels sprouts and carrots around chicken in pan; dot with butter.

Drizzle vegetables with ¼ cup of the orange mixture.

Brush chicken with ¼ cup orange mixture.

Roast uncovered 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F.

In 1-quart saucepan, heat remaining orange mixture to boiling.

Boil 2 minutes.

Serve orange sauce with chicken and vegetables.

Sprinkle with pecans.

Heat oven to 450°F.

Spray roasting pan with cooking spray.

Place chicken in pan.

Brush chicken with 1½ teaspoons of the oil; sprinkle with ¼ teaspoon each of the salt and pepper.

Place squash in large bowl; drizzle with remaining 1½ teaspoons oil.

Sprinkle with fines herbes and remaining ¼ teaspoon each salt and pepper; toss well.

Spoon squash around chicken.

Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Remove chicken and squash from pan; cover to keep warm.

Add wine to pan drippings; heat to boiling over high heat, stirring to loosen browned particles.

Reduce heat; cook 2 minutes or until sauce is reduced to ¼ cup.

On each of 4 plates, place 1 chicken breast and 1 cup squash.

Spoon 1 tablespoon sauce over each chicken breast.

Heat oven to 425°F.

In large bowl, toss all ingredients except chicken.

In 15x10x1-inch pan, arrange chicken and vegetables in single layer.

Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.