---------------------------------START WITH---------------------------------
      4    Chicken breasts;boneless

           -and skinless
----------------------------------AND ADD----------------------------------
---------------------------ZESTY CHUTNEY BREASTS---------------------------
      1 T  Butter

    1/4 c  Orange juice

      2 T  Mango chutney

-------------------------OR:HERBED PARMESAN BREASTS-------------------------
      1    Egg; beaten

    1/4 c  Bread crumbs, dry

      2 T  Parmesan cheese; grated

      1 T  Parsley; fresh, chopped

      1 T  Butter

------------------------OR:PAPRIKA STROGANOFF BREAST------------------------
   1/16 ts Paprika

      1 pn Black pepper

    1/4 c  Onion; minced

      1 T  Butter

    1/4 c  Sour cream

------------------------OR: PEPPERY MUSTARD BREASTS------------------------
      2 T  Dijon mustard

      1 c  Sour cream

           Green peppercorns; rinsed
--------------------------OR: ORANGE HONEY BREASTS--------------------------
      2 T  Butter

      1    Orange; juice of

      1 T  Honey, liquid

    1/4 ts Ginger, ground

    1/4 ts Curry powder

  ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in
  orange juice and mango chutney into pan juices. Cover and simmer 2
  minutes.
  HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with
  grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless
  breasts. Saute in butter for 4 minutes per side.
  Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper.
  Saute with minced onion in butter for 4 minutes each side. Then stir in
  sour cream.
  PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green
  peppercorns. Spoon over sauteed chicken (4 min per side).
  Orange Honey: Saute 4 breasts in butter until golden on both sides. Add
  juice of orange, honey, ginger and curry powder. Cover and simmer 10
  minutes.
  SERVES:2-4 (depending on appetites)
  ~--