———————————START WITH——————————— 4 Chicken breasts;boneless
-and skinless ———————————-AND ADD———————————- —————————ZESTY CHUTNEY BREASTS————————— 1 T Butter
1/4 c Orange juice
2 T Mango chutney
————————-OR:HERBED PARMESAN BREASTS————————- 1 Egg; beaten
1/4 c Bread crumbs, dry
2 T Parmesan cheese; grated
1 T Parsley; fresh, chopped
1 T Butter
————————OR:PAPRIKA STROGANOFF BREAST———————— 1/16 ts Paprika
1 pn Black pepper
1/4 c Onion; minced
1 T Butter
1/4 c Sour cream
————————OR: PEPPERY MUSTARD BREASTS———————— 2 T Dijon mustard
1 c Sour cream
Green peppercorns; rinsed ————————–OR: ORANGE HONEY BREASTS————————– 2 T Butter
1 Orange; juice of
1 T Honey, liquid
1/4 ts Ginger, ground
1/4 ts Curry powder
ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes. HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream. PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4 (depending on appetites) ~–