Here are a couple of my recipes.  The chicken starts out the same way in both, so this could be considered a 2-for-1 recipe if you are trying to use up a lot of chicken. KSBoy likes both recipes and gives the second one a sound "10" after having eaten three platefuls.

Hot and Sour Italian Pasta

Regular or whole wheat linguine

½ to ¾ cup olive oil

½ to ¾ cup lemon juice

Salt

1 whole BULB fresh garlic, peeled and minced

Crushed red pepper

Fresh grape or cherry tomatoes

Capers

Boneless chicken breasts or tenders

Sauté chicken breasts in ¼ cup olive oil till almost done.  Add lemon juice, and salt to taste.  Cover and simmer till chicken is tender.

In a separate pot, cook and drain pasta.

In a small saucepan, sauté garlic in olive oil until garlic is cooked.  Add crushed red pepper to taste.  Be careful to not let this mixture burn.  Fold in tomatoes and capers.

Toss drained pasta with sauce and veggies.  Top with chicken and a little of its sauce.  Delicious!

Hot and Sour Chicken and Brown or White Rice

Brown or white rice

Oil

Buttermilk

Salt

2 cloves garlic, peeled and minced

Cayenne pepper to taste

Two sweet peppers, sliced thinly

1 medium onion

1 can pineapple, or 1 fresh pineapple, sliced

1 TB paprika

1 ½ cups mango nectar or 1 fresh mango, peeled and sliced

¼ cup flour

½ cup white wine (optional)

Boneless chicken breasts or tenders

Rice (white or brown)

Marinate chicken in a mixture of buttermilk, egg, salt/pepper, and ground red pepper, at least a couple hours.  Drag chicken through a mixture of flour, powdered buttermilk, salt, pepper, and ground red pepper.

Fry chicken breasts in oil till almost done.  Remove to plate and drain on paper towel.

Saute onions, garlic, and sweet peppers in olive oil until done.  Add in paprika and cayenne pepper, stir.  Add in mango nectar and white wine.  Mix flour with ½ cup cold water in a jar, and shake to mix.  Stir into veggie/fruit mixture, simmer until the mixture thickens. 

Serve chicken and fruit/veggies over rice.