5 lb. boneless chicken breasts
1 1/2 c. mayonnaise
3 tsp. minced onion
3 tsp. dry or regular mustard
2 c. dry bread crumbs
2 c. sesame seeds
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. --HONEY DIP:--
2 c. mayonnaise
4 tbsp. honey
Mix together. Refrigerate until ready to serve.
CHICKEN BREASTS
1/2 c. salad dressing
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast
halves (about 1 1/4 lb.)
Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast
halves (about 1 1/4 lb.)
Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.
CHICKEN IN CHEESE SAUCE
--WHITE SAUCE:--
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled
Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled
Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.
LEMON-TARRAGON CHICKEN
2 tbsp. margarine
8 med. skinless, boneless chicken
breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices
(optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.
8 med. skinless, boneless chicken
breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices
(optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.
CHICKEN AND WILD RICE
1 1/2 cooked chickens, remove skin and
bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm
stuffing mix
2 sticks butter
Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix. Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.
bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm
stuffing mix
2 sticks butter
Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix. Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.
COUNTRY CHICKEN
3-6 boneless chicken breasts, cut into
2-3 inch strips
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can milk
2 c. mixed stuffing
1/4 c. melted butter
Place chicken in bottom of casserole, lay cheese over top. Add soup and milk, pour over chicken. Mix together stuffing and melted butter and pour over chicken. Bake at 325 degrees for 1 1/2 hours.
2-3 inch strips
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can milk
2 c. mixed stuffing
1/4 c. melted butter
Place chicken in bottom of casserole, lay cheese over top. Add soup and milk, pour over chicken. Mix together stuffing and melted butter and pour over chicken. Bake at 325 degrees for 1 1/2 hours.
CITY CHICKEN
2 lb. pork plus 2 lb. veal, cut into
cubes
*Surprise--No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour. Great with Greek salad and flat bread. Old time favorite.
cubes
*Surprise--No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour. Great with Greek salad and flat bread. Old time favorite.
Subscribe to:
Posts (Atom)
