Instructions: Start with a pound of chicken cutlets, trimmed of excess fat. If theyre not all the same thickness, pound them until they are.

Next, arrange the chicken in a microwave-safe ring pan and sprinkle on a bit of lemon juice, lime juice, dry white wine or a particular herb that will fit into your cooking scheme. Lemon juice and tarragon are nice together.

Cover with vented plastic wrap and microwave on full power until the chicken is cooked through, about 6 minutes. The ring pan helps the chicken cook evenly.

Let stand for several minutes, then use in any recipe requiring cooked chicken or serve chilled with an array of condiments like mustards and chutneys.

You can also stash the chicken away in the refrigerator and slice it for sandwiches. Or, create a chicken salad. Use your fingers to tear cooked chicken into shreds. Then toss with one of these ideas.

* Minced dried apricots and raisins, minced ginger, minced garlic and a splash of toasted sesame oil.

* Cooked rice, tender asparagus tips, basil, thyme and a splash of fragrant olive oil

* Pecan halves, minced red onions, chopped artichoke bottoms, oregano, lemon juice and a splash of hazelnut oil

* Corn kernels, chopped ripe tomatoes, minced garlic, minced jalapeno peppers, minced fresh coriander, lime juice and olive oil

* Minced dried tomatoes, minced fresh mint, lemon juice and a splash of light cream

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