CHICKEN DIVAN
 

2 10oz. packages frozen broccoli
4 chicken breasts, cooked and cubed
1 can cream of chicken soup
1 cup mayonaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded mild chedder cheese
1/2 cup bread crumbs
1 tablespoon melted butter
Cook broccoli until tender, drain. Arrange in a greased 11x9x2 inch baking dish. Place chicken on top of broccoli.

Combine soup, mayonaise, lemon juice and curry powder, pour over chicken and broccoli. Sprinkle cheese over sauce. Mix melted butter and bread crumbs, sprinkle over cheese. Bake at 350 for 30 minutes.

serves 6 to 8.
 

                                                   Fiesta Chicken & Rice
1lb. boneless, skinless chicken breast or pork cut into 1" cubes Brown in 2tsp. oil 3-5 minutes.  Add 1
can (14 1/2 oz.) chicken broth, 1 can (15 oz.) tomato sauce and 1 can (17oz.) corn, drained.  Stir in 1 pkg. chili seasoning.  Cover and simmer 5 minutes. Add 2 cups uncooked instant rice and 1 can (4 oz.) chopped green chilies. Remove from heat, cover and let stand 7 minutes.
 

                                                  Honey and Ginger-Glazed Chicken

Marinade:
1 cup honey
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup fresh lemon juice
1 tbspn minced garlic
1 tbspn minced peeled fresh ginger
1 tbspn chopped fresh cilantro stems
1 chicken (3 pounds), cut into 8 serving pieces, trimmed of wing tips
2 scallions (3 inches green left on) thinly sliced on the diagonal, for garnish

1. For the marinade, combine the ingredients in a bowl large enough to hold the chicken pieces.
2. Rinse the chicken well, removing any excess fat, and pat dry.
3. Add to the marinade and toss well to coat. Cover and let rest at room temperature for 2 hours, turning the pieces once or twice.
4. Preheat the oven to 350°F.
5. Place the chicken pieces in a shallow baking dish large enough to hold it in a single layer and drizzle with 1 cup of the marinade.
6. Bake, basting with the pan juices every 15 minutes, until the chicken is cooked through, about 45 minutes.
7. Remove the chicken to a serving platter and cover to keep warm.
8. Reduce the cooking juices on the stove over medium heat until slightly thickened, about 15 minutes.
9. Spoon a bit of sauce over the chicken and sprinkle with scallions.
10.Serve the remaining sauce alongside.

Serve alongside warm brown rice, drizzled with some of the extra sauce.
 

                                                  Baked Chicken With Sherry Mushroom Sauce

Serves 6

1 lb Chicken breasts, skinned
10 oz Cream of chicken soup
4 oz Sliced mushrooms (save the liquid)
1/4 cup Sherry
1/2 tspn Tarragon leaves
1/8 tspn Garlic powder
1/2 tspn Worcestershire sauce

1. Mix everything together except for chicken.
2. Put chicken in baking dish.
3. Pour mixture over chicken.
4. Bake in 400 degree oven for about 1 hour.
 
 

                                                 GRILLED CHICKEN
 

Split ready-to-cook broiler-fryer chickens in half lengthwise. Break joints of drumstick, hip, and wing, so birds will stay flat. Brush with a mixture of 1/2 cup melted butter and 2 tablespoons lemon juice. Season with salt, pepper and a little seasoned salt. Broil over slow coals, bone side down, 20 to 30 minutes. Turn and cook 20 to 30 minutes longer, brushing occasionally with mixture of butter and lemon juice.

Doneness test: Leg should move easily. Thickest parts should feel very soft.
 

                                                 Creamy Chicken and Mushrooms

Serves 4

1 cup chicken broth
1/3 cup Heinz 57 sauce
1 tbspn cornstarch
1 tspn lemon juice

1/8 tspn pepper
1 pound skinless boneless chicken breasts cut into 1 inch pieces
2 tbspns vegetable oil, divided
1 cup sliced fresh mushrooms
1 medium onion sliced
1/3 cup sour cream

½ cup coarsely chopped unsalted peanuts (optional)
Hot cooked pasta
Chopped fresh parsley

1. In medium bowl combine broth, 57 sauce, cornstarch, lemon juice and pepper. Set aside.
2. In large skillet saute chicken in 1 tbspn oil until cooked.
3. Saute mushrooms and onion in same skillet in remaining 1 tbspn oil until onion is tender.
4. Stir in sauce mixture, cook until thickened.
5. Gradually stir in sour cream.
6. Return chicken to skillet, heat slowly DO NOT BOIL!!
7. Serve over pasta.
 

                                                  Spinach Stuffed Chicken Breast

4 sun dried tomatoes, packed in oil or dried
1 tsp. lemon zest, grated
1 Tbs. plus 1 tsp. unsalted butter
2 Tbs. parsley, minced
1/8 tsp. salt
1 lb. boneless skinless chicken breast halves

1. If using oil packed tomatoes, drain and finely chop.
2. If using dried tomatoes, cover tomatoes with boiling water in a bowl.
3. Let stand 5 minutes. Drain and finely chop.
4. Place 2 Tbs. chopped tomatoes and half the lemon zest in a small bowl.
5. Add butter, parsley and salt. Mix thoroughly and set aside.
6. Combine remaining tomatoes and zest in another bowl and mix thoroughly.
7. Using a sharp knife, cut horizontally through the center of each chicken
breast to form a pocket. Do not cut all the way through.
8. Divide tomato and lemon zest mixture into equal portions
and spread in pocket of each chicken breast.
9. Turn on broiler. Arrange chicken on a broiler pan and place 4 inches from heat source.
Broil 5 minutes. Turn and broil another 4 minutes.
10.Spread tomato and butter mixture over chicken breasts.
11.Broil another 1-2 minutes or until chicken is opaque throughout.
 
 

                                                 CORNISH GAME HENS
 

Rinse four 1 pound Cornish game hens, pat dry with paper towels. Season with salt, pepper and a little seasoned salt. Lightly salt cavities. Stuff with one 1 pound 4 1/2oz. can pineapple chunks, drained. Truss birds and tie cavity closed. Mount crosswise on spit, alternating front-back, front-back. Do not have birds touching. Secure with extra long holding forks. Combine 1/2 cup melted butter and 2 tablespoons lemon juice, brush birds with mixture. Place on rotisserie over medium coals. Broil 1 to 1 1/4 hours or till done, brushing with lemon butter every 15 minutes.