• Preheat the oven to 375°F (190°C).
• Grease a baking sheet.
• In a medium skillet, cook and stir the ground chicken until no pink remains.
• Drain any excess liquid.
• Stir in the shredded carrots, chopped celery or water chestnuts, soy sauce, dry sherry, cornstarch, and grated gingerroot.
• Mix well.
• Spoon approximately 1 rounded teaspoon of the filling onto a wonton wrapper.
• Lightly brush the edges of the wrapper with water.
• To shape each wonton, carefully bring two opposite points of the square wrapper up over the filling and pinch together in the center.
• Then, bring the two remaining opposite points to the center and pinch together.
• Pinch together the edges to seal.
• Place the prepared wontons on the greased baking sheet.
• Brush the wontons with melted margarine or butter.
• Bake in the preheated oven for 8-10 minutes or until the wontons are lightly browned and crisp.
• Serve hot with Plum or Sweet & Sour Sauce for dipping.

• In a shallow bowl, mix the egg with 1 tablespoon of lemon juice.
• In another shallow bowl, mix the flour with garlic powder and paprika.
• Dip each chicken breast first into the egg mixture, then into the flour mixture, coating evenly.
• In a frying pan, melt the butter over medium heat.
• Place the coated chicken breasts into the pan and brown them on both sides.
• While the chicken is cooking, dissolve the chicken bouillon cubes in boiling water along with the remaining lemon juice.
• Once the chicken is browned, pour the bouillon mixture over the chicken in the pan.
• Reduce the heat to low, cover the pan, and simmer gently for 20 minutes, or until the chicken is cooked through and tender.
• If desired, double the liquid mixture for more gravy.

• Preheat the oven to 350°F (175°C).
• Season the split chicken breasts with poultry seasoning and parsley.
• Place them skin side down into a baking dish with the margarine.
• Bake for 30 minutes.
• Remove the chicken breasts temporarily from the baking dish.
• Stir in the chopped green pepper and onion, then add the rice into the baking dish.
• Place the chicken breasts back on top of the rice mixture, skin side up.
• Pour the chicken broth evenly over the chicken and rice in the baking dish.
• Cover the baking dish with aluminum foil and bake at 350°F (175°C) for at least an hour, or until the chicken is cooked through and the rice is tender.
• Once done, remove the foil and bake for an additional 10-15 minutes to allow the chicken skin to crisp up.
• Serve hot.

• Preheat the oven to 400°F (200°C).
• Place chicken breasts in an 8×12 inch baking dish.
• Pour Mediterranean-style dressing over the chicken breasts, ensuring they are well coated.
• Bake uncovered for about 10 minutes if the chicken breasts are frozen, or 5 minutes if not.
• Spread the uncooked rice and frozen mixed vegetables over the chicken in the baking dish.
• Sprinkle half of the French fried onions on top.
• In a bowl, mix the chicken broth with Italian spices, salt, and pepper.
• Pour this mixture evenly over the chicken, rice, and vegetables in the baking dish.
• Bake for an additional 25 minutes, or until the chicken is cooked through and the rice is tender.
• Top the casserole with the remaining French fried onions and bake for an additional 2 minutes until the onions are golden and crispy.

• In a mixing bowl, combine the oil, vinegar, poultry seasoning, salt, pepper, and egg.
• Whisk the ingredients together until well combined.
• Place the chicken pieces in a container suitable for marinating.
• Pour the marinade over the chicken, ensuring all pieces are evenly coated.
• Sprinkle paprika over the top of the chicken for added flavor and color.
• Cover the container and refrigerate for several hours to allow the chicken to marinate thoroughly.

• Heat oil in a skillet over medium heat.
• Add the chicken pieces and cook until done, approximately 5-7 minutes, or until the internal temperature reaches 165°F (75°C) using a meat thermometer.
• Add the broccoli florets (or cut broccoli), chicken broth, and cream of mushroom soup to the skillet.
• Bring the mixture to a boil.
• Stir in the Minute rice, then cover the skillet and remove it from the heat.
• Let the skillet sit covered for 5 minutes to allow the rice to cook and absorb the liquid.
• Once cooked, optionally top with Parmesan cheese before serving.

• Preheat the oven to 400°F (200°C).
• In a bowl, combine the mayonnaise, minced onion, and mustard.
• Cut the chicken breasts into finger-sized pieces.
• Roll the chicken pieces in the mayonnaise mixture until coated.
• In another bowl, combine the bread crumbs and sesame seeds.
• Roll the coated chicken pieces in the dry breadcrumb mixture until fully coated.
• Place the coated chicken fingers on a greased or lined cookie sheet.
• Drizzle the chicken fingers with oil.
• Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and golden brown.

Preparation for Honey Dip:

• In a separate bowl, mix together the mayonnaise and honey until well combined.
• Refrigerate the honey dip until ready to serve.

• Preheat your grill or broiler.
• In a small bowl, mix together the salad dressing, Dijon mustard, and honey.
• Place the chicken breasts on the grill or on the rack of a broiler pan.
• Brush the chicken breasts with half of the dressing mixture.
• Grill or broil the chicken for 8 minutes, then turn them over and brush with the remaining dressing mixture.
• Continue grilling or broiling for another 8-10 minutes, or until the chicken is tender and cooked through.

• n a 12-inch skillet, melt margarine over medium-high heat.
• Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning to the skillet.
• Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
• Remove chicken and mushrooms with a slotted spoon.
• In a screw-top jar, combine chicken broth and flour; shake until blended.
• Add the mixture to the skillet.
• Cook and stir over medium-high heat until thickened and bubbly.
• Remove about 1/2 cup of the mixture from the skillet and stir it into the sour cream.
• Return this mixture to the skillet along with chicken and mushrooms.
• Heat through; do not boil.
• Serve the creamy lemon-tarragon chicken over hot cooked noodles or spinach.
• Garnish with lemon slices, if desired.