2 pounds boneless chicken breasts
6 ounces Swiss cheese slices
3/4 cup dry white wine
8 ounces of sliced mushrooms
2 cups herbed stuffing mix
1 can cream of chicken soup
10 tablespoons butter

Melt 2 tablespoon butter is small pan. Add sliced mushroom and ¼ cup of wine. Sauté until wine has been absorbed. Place chicken breasts in 9x13 baking pan. Top each breast with slice of Swiss cheese. Arrange mushrooms over chicken and cheese. Mix soup and remaining wine over chicken. Sprinkle with stuffing mix and drizzle melted butter over top of stuffing mix.

Bake 45-50 minutes or until chicken is cooked through.

4 boneless skinless chicken breast halves
Salt
Ground pepper
Garlic powder
4 T. mayonnaise
4 T. fresh shredded Parmesan cheese
1 c. fresh coarse bread crumbs (or packaged, or panko)
Chopped parsley

1. Season chicken lightly with salt, pepper.
2. Combine mayonnaise, garlic powder and cheese.
3. Put chicken in baking dish and cover with the mixture.
5. Sprinkle with bread crumbs and top with parsley.

Bake at 400 until juices run clear (about 15-20 minutes)

Place chicken breasts between 2 piece of waxed paper. Pound each breast to 1/4" thickness with a mallet (or the bottom of a heavy saucepan.) Cut the flattened pieces into halves or thirds. Coat each piece w/bread crumbs.
Heat the olive oil over medium heat in a 10" fry pan. When oil is hot, place 1/2 of the chicken pieces in oil in the pan & sprinkle 1/2 of the rosemary leaves over the chicken. Brown the chicken until a light golden brown. Remove & drain on a paper towel. Repeat with the other half of the chicken & rosemary leaves.
Pour off excess oil from the pan, being careful not to remove the browned rosemary leaves & chicken left on the bottom of the pan. Return immediately to the heat & add lemon juice & wine to the pan. Stir with a whisk to loosen the leavings on the bottom of the pan. Cook over medium heat until the sauce is reduced by 1/3.
Place the chicken on a platter & pour 1/3 of the sauce over the chicken pieces & serve the remaining in a pitcher on the side. Garnish w/lemon slices & parsley. Good served with rice or pasta.~~Of Tide & Thyme

BAKED CHICKEN REUBEN
8 small boneless chicken breasts
16 oz can sauerkraut
4 slices Swiss cheese
8 oz Thousand Island salad dressing
1 TBL chopped parsley

Preheat oven to 375°. In a 9x13" baking dish arrange chicken breasts in 1 layer. Rinse sauerkraut & press out water. Cut cheese slices. Sprinkle
sauerkraut on chicken breasts. Top w/dressing & cheese. Bake 40 minutes covered or until tender. Garnish w/parsley.~~

STIR-FRY SESAME CHICKEN (serves 45)
1 lb skinless, boneless chicken breasts
1 TBL sesame seeds
2 TBL soy sauce
1/4 tsp pepper
3 tsp vegetable oil
1 cup thinly sliced carrots
1 cup broccoli florets
1/2 cup snow peas
1 to 1 1/2 cups sliced mushrooms
1 TBL cornstarch

Place the chicken in 1 layer in the freezer for about 1/2 hour. Slice the chicken while partially frozen, across the grain in thin strips. Toss w/the sesame seeds, soy sauce, pepper & 2 tsp fo the oil in a small bowl. Let tand at least 5 & up to 25 minutes.

Parboil the carrots 3-4 minutes until slightly tender. Drain. Heat a wok or skillet over moderately high heat. When hot, add the chicken mixture & stir constantly 5-7 minutes until the chicken is lightly cooked. Remove to a bowl. Put the remaining tsp of oil in the wok. Add the carrots, broccoli, snow peas & mushrooms & stir-fry 2-3 minutes until the vegetable are tender but still crisp. Stir in the cornstarch mixed with 1/2 cup cold water; stir until boiling. Add the chicken. Cover & simmer 2 minutes.~~Treasures of the Smokies

Blueangel

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS

1/3 c. purchased Italian salad dressing
4 boneless skinless chicken breast halves (I also have used chicken tenderloins and cutlets)
1 cup sliced carrots
1 c. sliced celery
1/4 c. coarsely chopped marinated sun-dried tomatoes (leave out if you don't have them, or add some chopped fresh seeded tomatoes)
1 t. dried rosemary leaves, crushed (I used fresh rosemary.)
1 (15-oz. can cannellini beans, drained, rinsed
(Note: I also added about a cup of small frozen whole green beans.)

Heat salad dressing in large skillet over medium-high heat. Add chicken, cook 2-3 minutes on each side or until lightly browned.

Reduce heat to low. Add carrots, celery, tomatoes and rosemary. Cover; simmer 10 minutes or until chicken is fork tender and juices run clear. Stir in cannellini beans. Cook until beans are thoroughly heated. 4 servings

(Source: Country Casseroles & One-Dish Meals)

The Yoshida's sauce is also good to marinate chicken thighs or steak before grilling.

Here is a quick chicken and pasta recipe that a friend at work told me about:

grill or saute chicken breasts until thoroughly cooked and juices no longer run pink - slice or cube the chicken

layer in an oven-proof baking dish, cooked thin noodles (spaghetti or linguine) mixed with a little Ranch salad dressing

top noodles with diced fresh tomato

sprinkle on grated parmesan cheese

layer on the sliced or cubed chicken

bake in a 375 degree oven until cheese melts and everything is hot