LUNCHEON CHICKEN CASSEROLE RECIPE

1 1/2 c. chicken, cooked and cut in bite size pieces
1 c. celery, chopped
2 tbsp. onions, minced
3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cream of chicken soup
1 c. Special K cereal (or cornflakes, crushed)
1/4 c. almonds
2 tbsp. margarine, melted

Cook rice as directed on box.  Drain.  Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish.  Mix well.  Mix margarine, almonds and Special K.  Top the chicken mixture.  Bake, uncovered, at 325 degrees for 30 to 40 minutes. 
MARINATED CHICKEN BREASTS

6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste

Put the chicken breasts in a shallow bowl.  Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices.  
Blend well.  Whisk in olive oil and add pepper.  Pour over the chicken and refrigerate overnight, covered.  Turn over.  Remove from the refrigerator 1 hour before you want to cook and let come to room temperature.  Grill approximately 4 minutes per side or until done. 

MARINATED CHICKEN SANDWICHES

3 cloves garlic, minced
1/2 c. onion, minced
1/2 tsp. ground ginger
1/4 c. + 2 tbsp. white wine vinegar
2 tsp. olive oil
2 tbsp. frozen apple juice concentrate, undiluted
4 (4 oz.) chicken breast halves, skinned and boned
Vegetable cooking spray
4 (2 oz.) whole-wheat rolls, split
1 c. loosely packed, sliced fresh spinach
8 slices tomato

 Combine first six ingredients in a large Ziploc plastic bag.  Add chicken.  Seal bag.  Marinate in refrigerator for 2 hours, turning bag occasionally.  Remove chicken from bag, reserving marinade.  Coat grill rack with cooking spray; place on grill over medium hot coals.  Place chicken on rack and cook 8 minutes on each side, basting frequently with reserved marinade.  Remaining items are for the sandwich. 

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 MOCK CHICKEN KIEV

2 whole chicken breasts, skinned, boned and halved
1/2 c. dry breadcrumbs
1/3 c. parmesan cheese
2 tbsp. parsley, minced
1 tsp. salt
Dash pepper
1 clove garlic, minced
1 lemon
Dash paprika
1/2 c. butter or margarine

Blend crumbs, cheese, parsley, salt and pepper.  Melt butter and add garlic.  Pound chicken a bit if necessary.  Dip chicken into garlic butter then crumbs.  Coat thoroughly.  Roll chicken into light roll, secure with toothpick.  Place in baking dish.  Squeeze juice of lemon over all.  Drizzle any remaining butter over.  Bake at 350 degrees for 1 hour.