Preheat oven to 350 degrees. Combine the soup, sour cream and rosemary. Mix well. Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30-40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.

Preheat oven to 375 degrees. Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes.

Mix together red pepper, soy sauce, sherry, basil, garlic, ginger, cornstarch, and chicken; set for 30 minutes. Heat 2 tablespoons oil in skillet/ wok. With a slotted spoon, add chicken to hot oil, reserving marinade. Stir fry for 4 minutes. Add remaining oil and onion. Stir fry for 2 minutes. Add reserved marinade and cook for 1-2 minutes, until thickened. Serve over rice.

In a food processor, combine basil, cheese, nuts, and garlic. Process until smooth. Add yogurt. Place chicken in a glass bowl and cover with basil mixture, turning to coat all sides. Chill for 2 hours. Grill on a well-oiled rack over medium-hot coals until chicken is tender, about 5 minutes per side. Baste occasionally with marinade.

Rub chicken with oil, rosemary, and pepper. Grill over medium coals for 10-15 minutes, until cooked through, turning once. Cream together butter ingredients. Top each grilled chicken breast with some rosemary butter.