Place 2 egg whites in a shallow bowl, and in another bowl combine 2 cups crushed cornflakes, two teaspoons of paprika, and two teaspoons of dried mixed herbs.

Dip skinless chicken breasts into egg white, then cornflake mixture, and place on a baking dish coated with cooking spray. Cook at 425 for 20-25 minutes, turning once.

Or combine ketchup, soy sauce, minced garlic, olive oil and two chopped scallions in a small bowl.

Marinate chicken breasts in mixture in a resealable plastic bag; refrigerate overnight. Discard marinate and broil or grill for 6 minutes a side or until done. Or place four skinless, boneless chicken breasts in a shallow baking dish and sprinkle with two tablespoons lemon juice.

Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, 2 minced garlic cloves, and 1/4 cup fresh, chopped cilantro. Sprinkle mixture over chicken, followed by a 15-oz can of chickpeas and a 14.5-oz can of diced tomatoes and bake uncovered for 25 minutes. Serve with couscous or rice.