Chicken Breasts

As the calendar announces spring's arrival, I long for new vegetables to appear in the markets and start to think of lighter menus. However, in many parts of the country (including my own New England), winter often lingers longer than everyone would like. So, during this transitional period of "seasonal limbo," I plan meals that are satisfying (to stave off the chill outdoors), but that also have a refreshing touch (to acknowledge spring). One such dish, which I made recently, was particularly successful on both counts.

Bette Thomas of Lawrenceville, N.J., was searching for a recipe for sour cream fried chicken. After some Web research, I located a recipe on the HP Hood products Web site, hood.com. This recipe uses boneless chicken breasts, which makes it fairly fast and easy to prepare. I made the marinade in the morning and let the breasts soak all day, although the recipe says one hour is enough time. It's important to pound the breasts thin and to be sure you press the bread-crumb mixture into the chicken; otherwise, it may fall off as it fries.

If you want to cut fat and empty calories, start by flagging most of the recipes in your collection that call for melted butter.You can greatly reduce the amount of butter -- or eliminate it altogether -- in most savory dishes without damaging the flavor. Jan Arney of Boulder, Colo., sent in a recipe for Parmesan chicken and asked for help in reducing the fat and calories. We shaved off 264 calories and 26 grams of fat by omitting the butter and making a few other changes.The new recipe also halved the amount of salt.

Tomorrow is Valentine's Day. Do you know what your menu is?OK. So you aren't as organized as you thought you would be when you pledged you would make a romantic Valentine meal for the man or woman of your dreams. Right now you wish you had made reservations instead of promises.No need to panic. Forget a trip to the gourmet takeout on the way home from work. Just relax and change your thinking. A great meal for a special someone doesn't have to take a lot of time and effort. The right Rx is a Fast- lane Feast that is high on flavor and short on preparation in the kitchen so you can have plenty of time to share a good bottle of champagne and cuddle up by the fire.

Seasoning blends' bold flavors are appetizing * Item: McCormick Flavor Medleys Saucy Seasoning Blends * What you get: 8.9 ounces * Cost: About $3 * Preparation time: Use straight from jar * Review: The flavors in McCormick's new Saucy Seasoning Blends are definitely bold. What makes this refreshing is that each one seems to have its own appeal -- setting them apart from the myriad other sauces and marinades on the market. Put to culinary use, the medleys are appetizing without being overpowering.

Nadine Taylor of Ellicott City lost one of her favorite recipes for making grilled or roasted chicken gremolata. She took the recipe card with her to the grocery store and left it in her cart by mistake. She says she has been unable to re-create the chicken dish that was so well liked by her family and friends. Carol Anne Cassady of Bel Air e-mailed me a recipe she had from Gourmet magazine for lemon pepper chicken with thyme gremolata that she has used for years. A gremolata is a classic Italian garnish most commonly made with minced parsley or thyme, lemon peel and garlic.

Combining the warm and sunny flavors of the Mediterranean, this robust chicken dish yields piquant tastes with minimal time expenditure. (Estimated time is 30 minutes.) The added bonus is very low cholesterol. The olive oil and Calamata olives, which lend so much flavor, contain the monosaturated fats that are said to help lower cholesterol.My cooking is not for the faint of heart, so if you like a milder dish, you can reduce the garlic and capers. However, the flavors do merge during the speedy cooking and produce a more mellow dish than you might expect when you first look at the list of ingredients.

Even those who vow that they despise anchovies will love this quick-cooking sauce.Typically served on top of pasta, puttanesca sauce offers a flavorful blend of tomatoes, garlic, capers and olives that also can be used to perk up even the dullest of broiled chicken breasts.The history of this sauce is as rich as its flavor. It originated in the slums of Naples and supposedly was a favorite of the local prostitutes (puttanas) who, according to folklore, would prepare the sauce with pasta for their customers from items readily available in the kitchen.

The American obsession with south-of-the-border flavors is booming and here to stay. There isn't a more effective way to gather enthusiastic eaters than with the familiar taco in an impressive, updated version. The baked flour tortillas are much lower in calories than the fried corn tortilla shells and to lower calories even more, use a light cheese and sour cream.The directions call for baking the taco stack in the oven but if you are microwave friendly, the tortillas can be warmed in the microwave by placing on a plate and covering with microwave wrap.

This oriental-inspired dish provides lots of flavor and very little fat and calories. This dish is excellent served over rice. Two-thirds cup white rice, for example Minute Rice, cooked without butter would add an additional 120 calories per serving.WHAT YOU NEED 1 1/4 pounds boneless chicken breasts, skinned, all visible fat removed6 ounces snow peas1 tablespoon cornstarch1/2 cup low sodium chicken broth1 teaspoon freshly ground black pepper1 tablespoon low sodium soy sauce2 tablespoons vegetable oil2 cloves garlic, minced1/2 teaspoon minced fresh gingerHOW TO MAKE ITRinse chicken and pat dry. Slice into thin strips.