Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done. Enjoy, Gina

I haven't been cooking much. Too hot and my new field job leaves me pooped at the end of the day. I love it but it still wipes me out. The potato salad I made after having and loving it as Wegman's. The carrot cake I made last weekend for BF's birthday. I had made it once before and liked it, but this time I ran out of carrots and subbed crushed pineapple for some of the carrots and it was fantastic! I just love one layer cakes, they are the perfect size! The baked beans recipe is going to be my new "go to" baked beans. It is the first completely "from scratch" baked beans recipe that I have liked. If you use a crockpot, it is still a cinch to make. Latin Red Potato & Corn Salad Recipe from Wegman's Makes 12 cups. Ingredients 2 bags (24 oz each) Baby Red Potatoes, 1-inch dice 1/2 red sweet pepper, 1/4-inch dice (about 3/4 cup) 3 ears of corn, shucked, kernels removed (about 3 cups) or 1 pkg (16 oz) Whole Kernel Corn, thawed (Frozen Foods) 1/4 red onion, peeled, very thinly sliced 1 Tbsp Tabasco Pepper Sauce 3/4 tsp Fine Sea Salt 1 1/4 cups Cilantro-Lime Pesto (see related recipe) Zest of 1 lime Directions Add potatoes and enough cold water to cover in stockpot. Simmer on MEDIUM about 20 min (don't boil), until potatoes are fork-tender. Drain. Lay potatoes flat on baking sheet to cool 10 min (still warm, not completely cooled). Combine red pepper, corn, onion, Tabasco, and salt in large bowl. Fold in potatoes, pesto sauce, and lime zest. Cilantro Lime Pesto 5 cloves Peeled Garlic 1 bunch cilantro, washed, roots trimmed 1/2 cup pumpkin seeds (Bulk Foods), toasted and cooled 1/2 cup + 2 Tbsp Pure Olive Oil Juice of 1 lime (about 1-2 Tbsp) 1 1/2 tsp sea salt Directions: Add garlic, cilantro, toasted pumpkin seeds, olive oil, lime juice, and sea salt to food processor. Pulse on HIGH until well-combined. Chef Tip(s): Toast pumpkin seeds in skillet on MEDIUM-HIGH, 1-2 min, until lightly browned. Let cool. Great dipping sauce for quesadillas and grilled vegetables. Lpink's notes: Can use regular red potatoes if you don't have the dosh for the pricey baby ones. Just cut them up. Can also use parsley and maybe fresh oregano or some other herb in place of the cilantro if you can't find that either. Add a healthy dash of ground corriander seed to compensate. Torta di Carote del Veneto (Carrot Cake from the Veneto) from "Cucina Ebraica" by Joyce Goldstein Note: Joyce says use fresh young, sweet organic carrots. She's probably right, but subbing a cup of canned crushed pineapple for a cup of carrots adds a note of freshness if you can't afford the fancy carrots. Serves 8 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 2 eggs 1/2 tsp. almond extract (I omitted this because I added pineapple this time.) 1 tsp. vanilla extract Grated zest of one large lemon 2 cups all purpose flour (I used half whole wheat pastry flour) 2 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg (I used half nutmeg and half ground ginger) Pinch of salt 4 cups finely grated carrots (about 1 lb.) (Thank you again Johnliu for the Cuisinart!!) 1/2 cup ground toasted almonds Confectioners sugar for the topping (I made cream cheese frosting) Preheat oven to 350. Butter a 9 inch cake pan, line it with parchment paper and butter the parchment. Beat together softened butter and other wet ingredients. In another bowl sift together flour and dry ingredients. (Or not, Lpink never does!). Fold flour mixture into batter, then fold in the carrots and almonds. Pour into the prepared cake pan. Bake until golden and the top springs back to the touch and the cake tests done. 45-60 min. (I baked it for 45 and it was done). Remove from oven and cool on a wire rack. Invert the cake onto a cake platter when cool. Sift confectioners sugar over the top of it and serve with a dollop of whipped cream if you want to be Continental. If not, frost with cream cheese icing. Lpink's note: Sub one cup pineapple for one cup of carrots. This greatly improves the recipe. Also, I think I would like it better with walnuts, but I didn't have any so I made as written with almonds. It was very good, but if you don't have almonds on hand, feel free to sub walnuts. You could also add plumped raisins for extra interest, but not needed. Last but not least, a "Cooking Light" baked beans recipe we have been enjoying all week. I didn't use chorizo, I just used some turkey kielbasa we had on hand. Not as sweet as regular baked beans and picante, both good things IMHO. Smokey Baked Beans with Chorizo from June 2011 "Cooking Light" magazine. Ingredients 1 pound dried Great Northern beans (2 1/2 cups) 1 cup diced dry-cured Spanish chorizo 4 cups chopped onion 8 garlic cloves, thinly sliced 4 cups water 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh thyme 1 1/2 teaspoons salt 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon paprika 2 bay leaves 2 tablespoons brown sugar (NO! Use 4 heaping TBLSP) 3 tablespoons no-salt-added tomato paste 3 tablespoons molasses 1/4 teaspoon crushed red pepper (Lpink subbed a WHISPER of ground chipotle, since she didn't use chorizo) 2 1/2 tablespoons red wine vinegar 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1/2 cup chopped green onions 2 tablespoons chopped fresh flat-leaf parsley Preparation 1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain. 2. Heat a large Dutch oven over medium heat. Add chorizo; cook 4 minutes or until fat begins to render. Add onion and garlic; sauté 10 minutes or until tender. Add beans, water, and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender. (Lpink made the beans in the crockpot.) 3. Preheat oven to 350°. 4. Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350° for 1 1/2 hours or until beans are very tender and sauce is thick. Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.

Teresa: Way to go !!!!! I don't like to pay top dollar for Breasts either. At times I'll buy whole chickens and take the breasts off and freeze them, for Chicken Cutlets or Fingers. Then cut the rest into legs or thighs. The balance goes for Chicken Soup along with some Thighs. The only other way I like the breast is when it is Roasted and right out of the oven. I prefer Thighs too. Now if it were woman ! Censored !!! Lou PS: What is " BLSL "

I don't care what Bon Appetit says. When I first got meat thermometers, I tried the suggested temperatures and was unhappy with the results. The chickens themselves might make a difference. I find the high 170's makes for more tender and pleasant chicken, still juicy and nicely hot, and when it's just barely cooked it's tough. I cook chickens to that temperature when they're going to be frozen and rewarmed.