Leftovers? If you made extra chicken, turn it into a dynamite salad: Just flake the chicken and toss it with a little oil and lemon or lime juice. Or stir the flaked chicken into a rice, potato, or pasta salad.

One study found that exposure to five minutes of ultraviolet light may boost Vitamin D levels in a serving (4 to 5 white button mushrooms) from 4 percent of the Daily Value to as much as 100 percent (400 IU).

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
3 large shallots, peeled
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry
1 teaspoon dried marjoram, crushed
Freshly ground black pepper

Directions:

• Pound to 1/3-inch thickness using a meat mallet or small heavy skillet.
• Sprinkle chicken evenly with salt and 1/4 teaspoon pepper.
• Coat with cooking spray.
• Heat a large nonstick skillet over medium-high heat.
• Add chicken to pan.
• Cook 5 to 6 minutes on each side or until browned.
• While chicken cooks, cut shallots vertically into thin slices.
• Remove chicken from pan.
• Coat pan with cooking spray.
• Add mushrooms and shallots to pan.
• Coat vegetables with cooking spray.
• Cook 1 minute, stirring constantly.
• Stir in sherry and marjoram.
• Return chicken to pan.
• Cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done.
• Transfer chicken to a platter.
• Pour mushroom mixture over chicken.
• Sprinkle with freshly ground pepper, if desired.
• Serve immediately.

Yields 4 Servings.

Nutritional Information:
41.6 g protein; 3 g total fat; 0.6 g saturated fat; 100 mg cholesterol; 5 g total carbohydrates; 1 g fiber; 262 mg sodium