How about parsley potatoes. Would give it some nice color on your plate, along with some pretty colored vegetables.
Boy the chicken sounds yummy..

Here's another entree; These rouladen end up about the size of cigars, and are pan fried till the bacon is crispy.

Pork Rouladen
 4 pork cutlets (center cut pork tenderloin)
 salt and pepper
 2 tsp Dijon mustard
 2 tsp thyme leaves
 8 cornichon pickles, sliced lengthwise
 3 tbsp chopped capers
 8 slices bacon
 2 tbsp vegtable oil
 1/2 cup white wine, divided
 5-6 fresh thyme leaves
 3 tbsp sour cream
 1 tbsp grain mustard

1. In between two pieces of plastic wrap, pound each piece of pork to ¼ inch thickness. Cut each piece in half

2. Season each piece of pork with salt and pepper. Spread ½ tsp of mustard on each and sprinkle with thyme leaves. Place pickles on short end of pork, and sprinkle entire surface with capers.

3. Starting at the short end, roll pork into a rouladin (away from you) and wrap each bundle with a slice of bacon. Tie each pork bundle with kitchen string. Repeat with remaining pieces of pork.

4. In a large skillet, heat oil over medium high heat. Sear rouladin on all sides, 5-6 minutes, or until bacon is crispy.

5. Add ¼ cup white wine to deglaze and scrape up all the brown bits. Add thyme sprigs.

6. Transfer skillet to preheated oven and continue cooking pork another 4-5 minutes, or until cooked through.

7. Remove from oven and transfer pork to another dish. Add remaining ¼ cup white wine, sour cream and grainy mustard. Stir to combine.

8. Slice rouladin and serve with pan sauce

Parmesan Potato Puffs

2 Medium-size baking potatoes (about 1 lb; peeled and cubed
1/4 c Freshly grated parmesan cheese
2 tb Skim milk
1/2 ts Salt
1/2 ts Ground white pepper
1/2 ts Ground nutmeg
1/4 c Frozen egg substitute; thawed
Vegetable cooking spray
1 tb Freshly grated parmesan cheese

Cook potato in boiling water to cover 30 minutes or until tender. Drain potato, and mash. Add 1/4 cup Parmesan cheese and next 4 ingredients; beat at medium speed of an electric mixer just until mixture is smooth. Stir in egg substitute. Pipe or spoon potato mixture into 6 mounds on a baking sheet coated with vegetable cooking spray; sprinkle evenly with 1 tablespoon Parmesan cheese. Bake potato mixture at 350 degrees for 25 to 30 minutes or until lightly browned. Yield: 6 servings

Bean Salad

1 can green beans -- French style
1 can red kidney beans -- rinsed
1 can yellow wax beans -- drained
1/2 cup vinegar
1/2 cup onion -- rings
1/2 cup green pepper -- chopped
1/2 cup oil
3/4 cup sugar
salt and pepper

Use #2 cans of green beans, kidney beans and wax beans.

Into a large bowl, mix the beans together. Make the dressing (rest of ingredients) and pour over the beans. Refrigerate overnight.

Holy cow! I can't wait to make that chicken and the potato puffs. I would serve the parsley potatoes with the chicken. My mind draws a blank sometimes when it comes to sides and they're good with just about anything. I haven't made this for company, but it's what we're having for dinner tonight. It's pretty darned good. With it we'll have acorn squash and steamed broccoli.

PORK CHOP CASSEROLE

¾ c. flour
1 tsp. salt
½ tsp. pepper
6 pork chops, trimmed of visible fat
2 T. oil
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
2/3 c. chicken broth
½ tsp. ground pepper
¼ tsp. dried thyme
1 c. (8 oz.) sour cream, divided
1 can (2.8 oz.) French-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. Heat oil in a large skillet; cook chops 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9" baking dish. Combine soup, broth, pepper, thyme and ½ cup sour cream; pour over chops. Sprinkle with half the onions. Cover and bake at 350°, 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to oven, uncovered, for 10 minutes.

Patti, I just might try that recipe for Pork Chops. I've got all the Ingredients and I was going for Pork Chops today.

Gayle