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It's National Chicken and Honey Month and this week it's about chicken. The trend toward lighter eating with emphasis on nutritious, wholesome food, simply prepared, has made chicken one of the nation's all-around favorite meats.

There are probably hundreds plus ways of preparing this two-legged bird. How did they come to be in this country? Settlers brought the first chickens to America in the 1700s, which at that time they considered a delicacy. And now, a chicken, or some part of the bird is often served twice or more times a week, in some way or another. So, I'll do chicken recipes, in one form or another.

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Let's start with a delicious summertime sandwich that we really enjoy, prepared on the grill.

GRILLED PINEAPPLE GLAZED CHICKEN

1 T. brown sugar

1/4 t. powdered ginger

1 T. soy sauce

1-8 oz. can pineapple rings (in its own juice) drained, saving juice

4 small boneless, skinless chicken breasts

4 large hamburger buns or Kaiser rolls, split

lettuce leaves

In a shallow dish, combine first three ingredients and pineapple juice (saved from the rings); mix well.

Put one chicken breast between two pieces of waxed paper or plastic wrap and pound gently, working from center out to edges, with a rolling pin or flat side of a meat mallet until it is about 1/4-inch thick. Repeat with rest of breasts.

Put chicken breasts in marinade, turning to coat all sides. Cover; refrigerate 30-45 minutes.

When ready to grill, drain chicken, saving the marinade.

Place on grill over medium heat. Cook 8-10 minutes, turning once after about four minutes, brushing with marinade, until chicken is fork tender and juices run clear.

Put pineapple rings on grill the last two minutes of cooking time, brushing with marinade. When done, put chicken on bottom half of each roll, top with pineapple slice and lettuce. Spread mayo or salad dressing on top half of roll. Repeat with rest of sandwiches. Serve with coleslaw, sliced tomatoes and you have a great meal. Makes four servings.

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HERBED OVEN CHICKEN

2-1/2 to 3 lbs. cut-up frying chicken, skinned

1-2 T. olive or canola oil

1 t. bouquet garni*

1/2 t. onion salt

In a 9x13 baking pan, ungreased, arrange chicken pieces bone side down. Brush with oil.

In a small bowl, combine seasonings; sprinkle over chicken. Bake at 375 degrees for 55 to 60 minutes or till chicken is fork tender and juices run clear. Makes 4-6 servings.

* To make bouquet garni mixture:

In a small jar, with tight-fitting lid, combine 1 t. each of parsley flakes, thyme leaves, oregano leaves and a 1/2 t. each of basil leaves and marjoram leaves; shake well. Shake before serving. Store rest of mixture in cool, dry place.

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CHICKEN VEGETABLE COUNTRY CASSEROLE

Filling

2 c. cubed cooked chicken

1-17 oz. can corn kernels (can use 2 c. frozen, thawed corn)

1 c. frozen peas, thawed

2-4 oz. cans mushroom pieces, undrained

1 c. milk

1/4 c. diced onion

1 c. mild cheddar or mozzarella cheese, cut into 1-inch pieces

1 T. snipped fresh parsley

1 T. Worcestershire sauce

1 t. fresh chopped chives or 1/4 t. dried chives

1/2 t. pepper

TOPPING

1-1/2 c. flour

1/2 c. cornmeal

1/3 c. grated Parmesan cheese

1 T. baking powder

1 T. fresh chopped chives or 1 t. dried chives

1/2 t. each salt and garlic powder

1 c. milk

1/2 c. canola or vegetable oil

1 egg, beaten

In a large bowl, combine all filling ingredients. Pour into a greased 9x13 baking dish. Bake at 400 degrees for 20 minutes or until bubbling around edges.

Meanwhile, in a large bowl, combine first seven ingredients of topping ingredients; blend well. Add last three ingredients; stir just until soft dough forms.

Drop by tablespoonfuls on top of hot chicken mixture. Return to oven. Bake an additional 25-30 minutes or until topping is light golden brown. Makes 8 servings.

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ZESTY MOZZARELLA CHICKEN

1 egg white, slightly beaten

2 T. milk

1 c. dry bread crumbs

2 T. grated Parmesan cheese

1/4 t. each garlic powder, cayenne pepper and dried oregano leaves

8 boneless, skinless chicken breast halves

1/4 c. butter or margarine

1-8 oz. can tomato sauce

1 t. dried basil

1 c. shredded mozzarella cheese

In a shallow bowl, combine egg white and milk, blending well.

In another bowl, combine bread crumbs, Parmesan and seasonings. Dip each chicken breast in egg mixture, then in crumbs.

Melt butter in large skillet; brown chicken on both sides until no longer pink and juices run clear.

Meanwhile, heat tomato sauce and basil until warm. When chicken is done, sprinkle with mozzarella cheese.

Remove from heat and cover 2-3 minutes or until cheese melts. Serve with tomato-basil sauce. Makes 4 servings.

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Thought for the day: Teachers open the door, but you must enter yourself. Now that school has begun, please be watchful of students waiting at the bus stop and obey the flashing lights and stop arm of the school bus. Our young people need your patience to wait until they've boarded the bus and signals are clear.

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Correction: In last week's Tomato and Corn Casserole recipe 2/3 c. herb-flavored stuffing mix was omitted in the topping. The topping recipe should read:

TOPPING

2/3 c. herb-flavored stuffing mix

2/3 c. finely shredded cheddar cheese

Top with stuffing mix and cheese.

Bake at 350 degrees for 30 minutes.

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