Some of the better recipes I've tried

Cream cheese and Pesto Stuffed Chicken Breasts

2 Teaspoons reduced fat cream cheese

1 tablespoon basil pesto

Freashly ground pepper to taste

4 boneless, skinless chicken breast halves 

1 egg white

1/2 cup plain breadcrumbs

2 teaspoons extra virgin olive oil

Directions: 

1. preheat over to 400* F. Coat a rimmed baking sheet with cooking spray

2. Combine cream cheese, pesto and pepper in a small bowl with a fork

3. Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Open up each chicken breast and place 1/4 of the filling in the center. Close each breast over the filling, pressing the edges firmly together to seal.

4. Now I've lost the rest of the recipe...I think I cooked it for about 20 min, then checked it. USe your judgment. 

5. You can use potatoes, brown rice, or pasta to go with this delicious meal. 

Parmesan Sage Pork Chops

1/4 cup all purpose flour

1/2 teaspoon salt

dash pepper

1 1/2 cups soft bread crumbs

1 cup grated parmesan cheese

1 tablespoon rubbed sage

1 teaspoon grated lemon peel

2 eggs lightly beaten

4 bone in pork loin chops

2 tablespoons olive oil

2 tablespoons butter

Directions: 

1. Preheat oven to 425*

2. In a shallow dish combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, parm cheese, sage and lemon peel. Place eggs in a shallow bowl. Coat each pork chop with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for five minutes.

3. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11in x 2in baking dish. Bake uncovered for 10-15 minutes or until juices run clear.  Of course use your best judgment to make sure the meat is cooked all the way through. 

Chicken Breast in Sour Cream and Wine Sauce

(It might sound gross, but it's delicious...)

3 slices bacon

1/3 cup butter

4 skinless, boneless chicken breast halves

4 green onions (white part only), chopped

2 teaspoons paprika

3 tablespoons all purpose flour

1 cube chicken bouillon

1/3 cup hot water

1 cup dry white wine

1/2 cup sour cream

2 cups uncooked white rice

2 cups water

1 tablespoon toasted slivered almonds

Directions:

1. Place the bacon in a large, deep skillet, and cook over medium high heat, turning occassionally, until evenly browned, about 10 min. Drain the bacon slices on a paper towel-lined plate. Crumble when cool, set bacon aside. 

2. Preheat oven to 350* F. Spray a 7in x 11in baking dish with cooking spray

3. Melt the butter in a large skillet over medium heat and pan-fry chicken until brown on both sides, about six minutes per side (meat will still be pink inside). Arrange the chicken breasts in the baking dish. Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes. Stir in paprika and flour. Fry the flour about 1 min. Mash the bouillon cube in 1/4 cup of hot water in a small bowl and whisk the bouillon into the flour mixture. Bring to a boil. Sauce will be thick. Gradually whisk white wine into the skillet and bring to a simmer. Stir the sour cream into the sauce. Pout the sauce over the chicken breasts in the baking dish.

4. Cover the baking dish with foil and bake in the preheated over for 1 hour. 

5. About half an hour before the chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice stand covered for about 10 minutes.

6. To serve, spoon the cooked rice onto a serving platter and top with the chicken breasts. Stir reaming sauce in the dish and spoon over the chicken. Garnish with crumbled bacon and slivered almonds.