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We’re nearly a month into the new year and I haven’t given up on my resolution yet, a miracle for me. That’s because it wasn’t a resolution to get healthy with diet and exercise (torture for a foodie.) Actually, mine was just the opposite. It was a promise to use up all (or most) of the food stored in the freezers before purchasing more.

As a result, an in-depth search of the big white chests revealed an abundance of chicken

breasts. I knew I would have to get creative to turn those breasts into exciting meals. The task is easy because chicken breasts are so versatile, lending themselves well to all types of cooking methods, seasonings and sauces.

For an easy delicious meal coat breasts with cheesy seasoned bread crumbs, drizzle with garlic butter and bake to golden perfection. Or saute them in olive oil with mushrooms and garlic then simmer in spaghetti sauce till tender and serve over pasta — so delicious.

And don’t forget the casserole. The family will cheer for Chicken Enchilada Casserole; a flavorful dish of corn or flour tortillas filled with shredded chicken and tomato-chiles smothered in a cheesy sour cream tomato sauce. If there is no time to fuss, throw this one together quickly with a deli-rotisserie chicken.

Garlic Cheddar

Baked Chicken

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry breadcrumbs

1/2 cup grated Parmesan cheese

1 1/2 cups shredded Cheddar cheese

1/4 tsp. dried parsley

1/4 tsp. dried oregano

1/4 tsp. ground black pepper

1/8 tsp. salt

8 boneless, skinless chicken breast halves, pounded thin

Directions: Melt butter in a saucepan over low heat. Add minced garlic and cook till tender, about 5 minutes.

In a shallow bowl mix the breadcrumbs, cheeses, parsley and oregano. Dip each chicken breast in the garlic butter to coat, then press into the crumbs. Arrange the coated chicken breasts in a 9×13-inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake in 350-degree F. oven about 30 minutes, or till chicken is no longer pink and juices run clear. Serves 8.

Portobello Chicken Breasts

2 T. olive oil

1 cup sliced Portobello mushrooms

2 garlic cloves, minced

4 boneless, skinless chicken breasts

1 (32-ounce) jar spaghetti sauce

Directions: In large skillet brown mushrooms, garlic and chicken in olive oil. Add spaghetti sauce and simmer until chicken is tender, adding salt to taste. Serve over hot pasta. Serves 4.

Chicken Enchilada

Casserole

6 boneless, skinless chicken breast halves or breast meat from a rotisserie chicken

3 T. vegetable oil

1 tsp. salt

1 cup chopped onion

1 (14.5-ounce) can chopped tomatoes

1 (4-ounce) can chopped mild green chilies

1 tsp. sugar

1/2 tsp. salt

2 cups sour cream

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

12 corn or flour tortillas

2 green onions, chopped

1 cup sliced ripe olives, optional

Directions: Cook chicken until tender, cool and shred. Set aside.

In a skillet over medium-low heat saute onion in vegetable oil till translucent. Add tomatoes, green chilies and seasonings. Simmer 10 to 15 minutes.

To assemble enchiladas, dip each tortilla in the sauce to soften. Place some of the chicken, green onion, olives and a tablespoon of the sauce in the center of the tortilla. Roll up. Place rolls, seam-side down into a 13×9-inch baking dish. Repeat with the remaining tortillas. Stir sour cream, sugar, Monterey Jack cheese into remaining sauce, stirring till melted. Top enchiladas with remaining sauce and shredded Cheddar cheese. Bake in 350-degree F. oven 20 to 25 minutes, or till cheese melts and sauce begins to bubble. Serves 6 to 8.