Pressure cook:
2 chicken breasts split in half for 10 minutes
Enough water to cover
6 peppercorns
1 Bay leaf
1/2 tsp all spice
1 tsp salt
1 chopped onion

Brown:
1 chopped onion in
1 tbls margarine

Add:
2c chicken broth
1/2 tsp splenda
1/2 tsp salt
1 to 1.25 tsp curry powder

Stir to combine. When mixture comes to boil, thicken with corn starch-water mixture until thickened. Add the cut up chicken which was removed from the broth, boned. Can be served over rice cooked in excess broth or mashed potatoes. Additional curry powder or salt may be added to taste.

3 chicken breasts, cut into 1″ cubes
Marinade:
2T soy sauce
3T corn starch
2T water
1/4t baking powder
1/4t baking soda
Sauce:
1/2c water
1c chicken broth
2T vinegar
1/4c corn starch
1c Splenda
2T soy sauce
1t chili paste (more if desired)
1 clove garlic, minced
Topping:
2T toasted sesame seeds

Mix marinade ingredients in large resealable bag and add chicken. Marinate chicken for 20 minutes. Place chicken in a 9″x13″ baking dish and bake at 350 until juices run clear.
While chicken is baking, mix the suace ingredients in a small pan and bring to a boil, stirring continously. Simmer on low until chicken is done.
Place chicken on large platter and pour sauce over chicken. Sprinkle with sesame seeds.

1lb chicken breast, cut in strips
1 lg onion
1 green pepper, chopped
28oz can diced tomatoes, drained
2 cans chopped green chiles
1 clove garlic, minced
1t salt
1t cumin
1 can red kidney beans, washed

Suate meat, onion and green pepper. Add garlic, salt, cumin, tomatoes, and green chiles. Simmer 30-40 minutes. Add kidney beans. Simmer 15-20 minutes.

2c cooked chicken, chopped
6 slices turkey bacon
4.5oz can mushrooms, drained
1/4c sweet red pepper, thinly sliced
1/2c light mayo
2T sugar-free honey
1 1/2T Dijon mustard
3/4t soy sauce
3/4t lemon juice

Directions:
Combine chicken, bacon, mushrooms, red pepper, and onions and set aside. Combine mayo, honey, mustard, soy sauce, and lemon juice. Fold into chicken mixture. Cover and refrigerate.

INGREDIENTS
1 lb chicken breast (cubed)
1/2 c diced onion
1/2 c diced celery
1/2 c diced carrots
3 c chicken broth
14oz can garbanzo beans
14oz can black-eyed peas
1 c frozen peas
2 T poultry seasoning (more to taste)

DIRECTIONS
Saute chicken, onion, celery, and carrots in 1T olive oil in a soup kettle until chicken is no longer pink. Add remaining ingredients and bring to a boil. Simmer at least 30 minutes over low heat.