1. Quesadillas: Shred cooked chicken breast, sandwich between flour tortillas with cheese and black or refried beans, and cook a couple minutes per side in a nonstick skillet.

2. Salad: Grill chicken breasts, slice thinly, and fan atop a Greek salad of romaine lettuce, kalamata olives, pepperoncini peppers, and feta cheese.

3. Blackened chicken sandwiches: Season chicken breasts with blackening seasoning, grill, and arrange on hoagie rolls with coleslaw.

4. BBQ pizza: Shred cooked chicken breast, toss with barbecue sauce, and arrange on pizza dough with smoked cheddar cheese and chopped green onions.

5. Skewers: Dip chicken in low-fat Italian dressing, cut into bite-sized pieces, skewer with olives and artichoke hearts, and grill.

6. Fried rice: Cut chicken into bite-sized pieces, saute with garlic and green onions, then stir in cold leftover rice.

7. Pesto focaccia sandwiches: Grill chicken breasts; serve with roasted red bell peppers on focaccia spread with pesto.

8. Stuffed breasts: Cut a horizontal slit into chicken breasts to form a pocket, stuff with ham and reduced-fat Swiss cheese, and saute. Other combinations to try: goat cheese and chutney, or spinach and feta cheese.

9. Stuffed potatoes: Cut chicken into bite-sized pieces, season with cumin and chili powder, and saute; toss with thawed frozen corn, chopped green onions, lime juice, and chopped cilantro. Spoon over baked potatoes.

10. Chicken sate: Pound breasts thin, cut into long strips, toss with commercial peanut sauce, skewer, and grill.