Cooking Method:

1. In a slow cooker,combine Cheddar pasta sauce and Worcestershire sauce.
2. Mix well.
3. Add sliced onion and chicken.
4. Cover slow cooker and cook on low-heat setting for4-5 hours or until chicken is tender.
5. To serve,spoon chicken and sauce mixture over bun bottoms.
6. Sprinkle with crumbled bacon and tomatoes.
7. Top with bun half and serve immediately.

Cooking Method:

1. In a food processor,combine all ingredients,except chicken,lime juice and olive oil.
2. Process well.
3. Place spicy mixture in a bowl.Stir in olive oil and lime juice.
4. Add chicken breasts,cover and marinate for at least 3 hours.
5. Remove marinated chicken breasts from marinade and place into oiled roasting pan.
6. Preheat halogen (turbo) oven to 400F (200 C).
7. Place roast pan on high rack of preheated oven.
8. Bake for 20 minutes or until chicken breasts are fork-tender.

Cooking Method:

1. In a mixing bowl,combine cubed chicken,garlic,lime juice,chopped cilantro,red chili flakes,salt and paprika.
2. Stir well to combine and coat chicken with mixture.
3. Stir in 2 tablespoons olive oil.
4. Set aside and marinate for at least 30 minutes.
5. Preheat your grill.
6. Thread three marinated chicken cubes into each soaked bamboo skewers.
7. Baste chicken with remaining olive oil.
8. Grill until chicken is cooked through.
9. Serve with lime wedges.

• 2 boneless and skinless chicken breasts,cubed
• 1/2 tablespoon cornstarch
• 1 large egg,scrambled and thinly sliced
• 2 tablespoons dark soy sauce
• 3 garlic cloves,peeled and minced
• 2 green chilies,seeded and sliced
• 2 onions,peeled and sliced
• 1 red pepper,seeded and thinly sliced
• 2 cups (500 ml) chicken stock
• 2 tablespoons chili sauce
• 1 teaspoon rice vinegar
• salt to taste
• 1/2 teaspoon crushed black pepper
• olive oil

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

Cooking Method:

1. In a large cast-iron skillet,cook chicken breasts in hot oil until no longer pink,turning once.
2. Cover each cooked chicken breast half with mozzarella cheese.
3. Broil chicken 3-4 inches (7.5-10 cm) from heat 1 minute or until cheese is melted and bubbly.
4. Sprinkle with fresh chopped parsley and serve.

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts,cubed
• 1 large yellow onion,peeled and halved
• 13 1/2 oz (405 ml) can coconut milk 
• 6 oz (140 ml) can tomato paste
• 2 cloves garlic,peeled
• 1 tablespoon curry powder
• 1 tablespoon Garam Marsala
•   green pepper, seeded and quartered
• salt to taste
• 2 dried red chili peppers (optional)
• 1 1/2 tablespoons cornstarch
• chopped fresh cilantro for garnish

• 2  9 oz (270g) packages dry Bearnaise sauce mix
• 1/2 cup (125 ml) dry white wine
• 1 pound boneless and skinless chicken breasts,cubed
• 9 oz (270 g) package frozen mixed vegetables
• fresh shrimp,peeled and deveined
• 1 pound cooked ham,cubed
• 1 pound (480g) red potatoes,cubed
• 3 shallots,minced
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon

Cooking Method:

1. In a slow cooker ,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6 hours.
4. Remove cooked chicken with vegetables from slow cooker.Transfer to serving platter.
5. Pour cooked liquid over and serve.

• 1/4 cup (60 ml) molasses
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons orange juice
• 3 whole chicken breasts,skinned,boned and halved

Cooking Method:

1. In a mixing bowl,combine all ingredients,except chicken breasts.Mix well.
2. Brush mixture over chicken breasts.
3. Arrange chicken in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours or until chicken breasts are tender.

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 11 oz (330 ml) can whole kernel corn with sweet peppers.drained
• 10 3/4 oz (325 ml) can condensed cream of potato soup
• 4 oz (120 ml) can diced green chili peppers
• 2 tablespoons snipped cilantro
• 1 1/4 oz (35 g) envelope taco seasoning mix
• 3 cups (750 ml) chicken broth
• 8 oz (240ml) dairy sour cream
• 4 oz (120 g) cheese spread with jalapeno peppers,cubed

Cooking Method:

1. In a slow cooker combine chicken cubes,corn,potato soup, undrained chile peppers,cilantro a,d taco mix.Stir in chicken broth.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 4-6 hours.
4. Stir 1 cup (250 ml) of the hot soup into sour cream.
5. Stir sour cream mixture and cheese into the mixture in slow cooker.
6. Set aside for 5 minutes.Stir with a whisk until well combined.
7. Ladle into a bowls and serve.

• 4 boneless and skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup (60 ml) water
• 8 oz (240 g) package cream cheese,softened
• 10 3/4 oz (325 ml) can cream of chicken soup

Cooking Method:

1. Place chicken breast halves in slow cooker. 
2. In a small mixing bowl,combine salad dressing mix and water.Mix until water dissolved completely. Pour mixture over chicken.
3. Cover slow cooker and cook on low-heat setting for 3 hours.
4. In another mixing bowl,combine cream cheese and chicken soup.Stir well and pour cramy mixture over chicken.
5. Cover slow cooker and cook  on low-heat setting for a further 1 hour.
6. Serve over cooked noodles or rice.

• 4 boneless and skinless chicken breasts,halved
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 1/2 cup (125 ml) whipping cream
• 2 tablespoons capers,drained and rinsed

Cooking Method:

1. Season chicken breasts with lemon pepper,kosher salt,dill weed and garlic powder.
2. In a large nonstick skillet,melt butter over medium-high heat.
3. Place chicken breasts and brown,turning,for 5 minutes.
4. Reduce heat to medium and cook for a further 5-7 minutes or until chicken breasts are cooked through.
5. Remove cooked chicken breasts form the skillet,transfer to serving platter and keep warm,covering with aluminum foil.
6. Increase heat to high.Stir in whipping cream,stirring,until reduced to sauce consistency.
7. Remove sauce from the heat.Stir in capers.
8. Pour sauce over cooked chicken breasts and serve.