Chicken Breast

The casserole comes back. What do June Cleaver and the American Institute for Cancer Research have in common? They both love casseroles! Yep, health advocates are lobbying for the return of this dish as an easy way to pack disease-fighting veggies into a comfort food. The key is to modernize. (Sorry, Mom, no breadcrumb topping.) Our post-Cleaver, 21st-century version is warm, satisfying and more nutritious than June's.

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash — chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, provides an easy technique for a dish that is good enough to eat every day — you can't even tell it's good for you!

We traded fish for fowl for a fresh approach to the classic niçoise salad, and guess what? It's tastier than ever (and still lowfat).
Think salad means a bland bowl of greens? Not with this recipe, adapted from the revised Taste of Summer cookbook by Diane Rossen Worthington (Chronicle Books). The dish is so full of scrumptious finds, you won't miss the lettuce. You can prepare the salad ingredients and dressing in the morning and refrigerate, then combine and serve for dinner.

Cuddle up with comfort food that's — gasp! — healthy.
Soothe your carb-craving soul without the guilt. This chicken pot pie delivers comfort at a fraction of the salt and fat of the traditional variety.

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

Eastern expert: Ming Tsai, chef-owner of Blue Ginger in Wellesley, Massachusetts, star and creator of the show East Meets West With Ming Tsai on the Food Network. What you'll love: The fresh and healthy idea of combining raw greens with pasta. Said one taster, "I'd never thought to do that before, but I'd do it again."

The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking — just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: "Super easy and very delicious."

This version of the classic salad shows why it is a favorite across America.

Orange peel and juice can be substituted.

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

A quick dip in egg and matzo meal creates a light, crisp crust for this boastworthy fried chicken. The perfect foil? A refreshing salad of mesclun greens, baby artichokes, and asparagus enlivened with a smooth, dill-flecked vinaigrette.

George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry, so dinner has to be on the table fast. The stir-fry doesn't require much preparation and the oyster sauce gives it rich flavor, which means I don't have any trouble getting my teenage boys to eat the vegetables."

Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts.