Chicken is one of our all time favorite meats. In fact, according to the National Chicken Council, Americans will consume about 86 pounds per capita this year. And why not? Chicken is versatile and one of the least expensive forms of protein you can buy. Here are a few quick and easy ways to prepare chicken.

Chicken Panzanella

Tuscan bread and tomato salad with chunks of juicy chicken.

3 skinless, boneless chicken breasts

3 tablespoons balsamic vinegar

1/3 cup extra-virgin olive oil

2 teaspoons minced garlic

Kosher salt, to taste

Ground black pepper, to taste

1/2 pound loaf rustic Italian bread,

crust removed and cut into 3/4 inch

cubes

3-4 large tomatoes, pared and cut into

wedges

1 small red onion, peeled, halved and

sliced thinly

1 cup loosely packed basil leaves, torn

into bite size pieces

1 cup kalamata olives, pitted and halved

Preheat oven to 500 degrees F. Coat a baking sheet with cooking spray. Arrange chicken on baking sheet, and bake, uncovered for 12 minutes. Remove from oven and cool to room temperature. Dice when cool enough to handle. Set aside.

Whisk together vinegar, oil, garlic, salt and pepper in a large serving bowl. Toss together bread, tomatoes, onion, basil, olives, and chicken in the bowl containing the dressing and serve.

Makes 6-8 servings

Pineapple Salsa Chicken

With only 4 ingredients, this meal couldn’t be easier!

2 tablespoons vegetable oil

4 chicken breast halves

1 (16 ounce) jar pineapple salsa, medium heat

2 cups chicken broth

Pour oil in a large skillet over medium high heat. Add chicken; cook, turning halfway through cooking, until golden. Remove from heat.

Place chicken into a large crock pot. Pour salsa and chicken broth over chicken. Cover and cook on high for 4 hours, or low for 8 hours. Slice chicken and serve over rice. Drizzle with cooking liquid.

Makes 4-6 servings.

Cook’s note: To kick up the heat, add several drops of hot sauce or use hot salsa.

Teriyaki Chicken Quesadillas

Teriyaki chicken, while unexpected, is a delicious addition to this

Mexican classic.

2 cups shredded leftover chicken

1/2 cup loosely packed cilantro, chopped

2 green onions, sliced, divided

1/2 cup prepared teriyaki sauce

4 large flour tortillas

1 cup bean sprouts

1 cup shredded Monterey Jack cheese

Mix together the chicken, cilantro, 1 onion and teriyaki sauce in a medium bowl.

Heat a large ungreased skillet or griddle over medium heat. Place a tortilla onto skillet and heat for 1 minute, or until lightly browned. Flip over; spread 1/4 of the chicken mixture over 1/2 of the tortilla. Sprinkle with 1/4 of the bean sprouts and 1/4 of the cheese. Fold in half. Cook until golden brown and cheese is melted. Remove and keep warm in oven. Continue making quesadillas with remaining ingredients.

Cut quesadillas into wedges; garnish with the remaining green onion and serve.

Makes 4 servings.

Cook’s note: Complete the meal by serving with a crisp garden salad and a side of fried rice.