Salt and pepper both sides of chicken. Mix flour and garlic powder with a fork in a shallow dish; add chicken and turn to coat both sides well.

Place egg whites in a separate shallow dish, add flour-coated chicken and turn to coat both sides. Press almonds into both sides of chicken.

Heat olive oil in a skillet over medium-high heat. Add chicken and sauté 1 minute per side, until almonds are golden. Add milk and bring mixture to a boil. Reduce heat to medium-low and simmer 8 minutes, until chicken is cooked through.

Meanwhile, to make the couscous, bring 1 1/4 cups of water to a boil in a medium saucepan. Add couscous, cover and remove from heat. Let stand 5 minutes, until liquid is absorbed.

To steam broccoli, place florets in a microwave-safe dish and add 1/2 inch of water. Cover with lid and microwave on high for 3 minutes. Let stand, covered, until ready to serve.

Using tongs, remove chicken breasts from skillet and transfer to individual plates. Add crumbled blue cheese and nutmeg to simmering milk in skillet and cook 1 minute, until blue cheese melts, stirring constantly. Remove from heat and stir in fresh parsley. Spoon blue-cheese sauce over chicken breasts and serve with couscous and broccoli on the side.

In a large bowl, combine first 4 ingredients. Mix well; divide into 8 equal portions. Center each portion in a wrapper. Moisten wrapper edges with water and pull up corners to meet in the center. Pinch together edges to seal.

Heat oil in a large nonstick skillet over medium heat. Sauté stuffed wrappers flat-side down 2 minutes, until golden brown on the bottom. Add broth, cover and steam 5 minutes, until chicken is done. Optional: Serve with a dip made of soy sauce, a few drops of chili oil and some diced scallions.

Cook rice according to package directions, without adding fat or salt.

Meanwhile, season both sides of chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook one minute per side, until golden brown and seared. Using tongs, remove chicken from pan; set aside.

Add canned tomato mix to pan. Simmer for one minute, stirring constantly and incorporating any brown bits from the bottom of the pan. Stir in pesto and artichokes. Return chicken to pan. Cover and simmer for five minutes, until chicken is cooked through. Serve chicken and sauce over cooked rice.

In a small bowl, whisk together chicken broth, apricot preserves, black bean sauce and cornstarch and set aside.

Heat oil in a large wok or nonstick skillet over high heat. Add chicken. Stir-fry for three minutes, until golden brown. Add vegetable and pasta mix. Stir-fry for one minute.

Add chicken broth mixture and cook for 3-5 minutes, stirring frequently, until vegetables are crispy-tender, pasta is tender, and the sauce thickens.

Set wok over medium-high heat. Once hot, add 1 tablespoon of the chicken broth and swirl to coat pan.

Add the lemon grass and stir-fry for 2 minutes. Add chicken and stir-fry for 3 minutes, until golden brown on all sides. Add curry powder and toss to coat.

Add the remaining chicken broth, coconut milk, and snap peas and simmer for 3 minutes, until the chicken is cooked through and liquid reduces slightly. Season to taste with salt and pepper, spoon mixture into the center of rolls and serve hot.

In a shallow dish, combine bread crumbs and pine nuts. Add chicken and turn to coat both sides. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes per side, until golden brown. Reduce heat to medium, cover and cook 1–2 more minutes, until chicken is cooked through.

Meanwhile, cook pasta in a large pot of rapidly boiling water until tender, about 2-3 minutes. Drain and toss with diced tomatoes. Serve chicken with pasta on the side.

One serving equals 1 chicken breast, and 11¼ cup pasta mixture.

In a medium saucepan, add rice to boiling broth/water, reduce heat to low, cover and simmer 5 minutes. Place broccoli on rice, cover; cook 5 minutes.

Salt and pepper both sides of chicken. In a large saucepan, saute chicken in oil 2 minutes per side, until golden brown. Add remaining ingredients and bring to a simmer. Cook 8 minutes, until potatoes are tender and chicken is done.

Remove broccoli from atop rice and spoon rice into shallow dinner bowls. Spoon chicken and vegetable mixture over top and arrange broccoli alongside.

1 serving equals chicken breast half, 1 1/2 cups simmered vegetables, 1/2 cup broccoli, 3/4 cup rice