4 chicken breasts
Margarine
3/4 cup catsup
1 cup Coca-Cola
Rinse chicken and pat dry. Fry chicken in margarine in skillet until brown on all sides; drain. Stir in mixture of catsup and Coca-Cola. Cook, covered, over low heat for 1 hour or until chicken is cooked through, stirring occasionally. Yield: 4 servings.
Herbed Mustard Chicken
6 (4-ounce) chicken breast filets
1 tablespoon Dijon mustard
1/4 cup orange juice
1/4 teaspoon rosemary, crushed
Salt and pepper to taste
Rinse chicken and pat dry. Saute in skillet sprayed with nonstick cooking spray for 2 minutes on each side. Whisk mustard and orange juice in bowl. Spoon over chicken: sprinkle with rosemary. Simmer, covered. for 7 to 10 minutes or until tender, stirring occasionally. Remove chicken to warm platter. Cook pan drippings until reduced to desired consistency. Season with salt and pepper. Spoon over chicken. Yield: 6 servings.
Chili Beer Chicken
2-1/2 to 3 pounds boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons butter
2 onions, thinly sliced and divided
1 12-ounce bottle of beer
1 cup chili sauce
Preheat oven to 325 degrees. Combine flour, salt and pepper. Dredge chicken in flour to coat. Melt butter in a skillet. Add chicken and 1 sliced onion. Cook until chicken is brown on all sides. Place chicken and cooked onion in a large baking dish. Combine beer and chili sauce. Pour over chicken. Place remaining sliced onion on top of chicken. Bake 45 minutes. 4 servings.
Russian Chicken
6 to 8 boneless, chicken breasts
1 8-ounce bottle Russian salad dressing
2 envelopes dry onion soup mix
1 8-ounce jar apricot jam or preserves
Preheat oven to 300 degrees. Place chicken in a large baking dish. Mix all other ingredients. Spread over chicken. Bake for 2 hours. Makes 6 to 8 servings.
Almond Chicken
1/2 cup butter
6 to 8 chicken breast halves
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
Pepper to taste
1 4-ounce can sliced mushrooms
1-3/4 cups chicken broth
1/2 cup half and half
1/4 cup slivered almonds, toasted
3 cups hot, fluffy rice
In a large skillet, melt butter. Add chicken. Cover skillet. Brown chicken 10 minutes over medium heat. Turn chicken and continue cooking 10minutes. Remove chicken. Add onions to butter in skillet. Saute until lightly browned. Add flour, salt and pepper. Stir. Gradually add broth and half and half. Stir until thickened. Add chicken breast and mushrooms. Heat, without boiling, 15 to 20 minutes. Stir frequently. Combine toasted almonds with rice. Serve chicken breasts over rice. Serves 6 to 8.
Baked Lemon Chicken
1 cup fat-free sour cream
4-1/2 tablespoon lemon juice
1-1/2 teaspoons celery salt
1/4 teaspoon paprika
2 teaspoons Worcestershire sauce
Salt and pepper to taste
8 boneless skinless chicken breasts
3 cups Italian bread crumbs
1/2 cup melted margarine
Combine the sour cream, lemon juice, celery salt, paprika, Worcestershire sauce, salt and pepper in a bowl; mix well. Rinse the chicken and pat dry. Place in a shallow bowl. Pour the sour cream mixture over the chicken. Marinate for 8 to 10 hours in the refrigerator, turning occasionally. Roll each chicken breast in the bread crumbs to coat. Place in a greased 9 x 13 inch baking dish. Drizzle the margarine over the chicken. Bake at 350 degrees for 1-1/4 hours.
Dijon Parmesan Chicken
4 boneless, skinless chicken greast halves (about 1 pound)
1 egg
2 tablespoons Dijon mustard
1/4 teaspoon hot pepper sauce
1/2 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. In shallow bowl, stir together egg, Dijon mustard and hot pepper sauce with a fork until well-blended. In another bowl, stir together bread crumbs and cheese. Dip each chicken breast in egg mixture, then dip in bread crumb mixture, coating completely. Place on prepared sheet. Bake for 8 to 10 minuts, or until golden brown and juices run clear. Serves 4.
Swiss Chicken
6 boneless skinless chicken breast halves
1 cup (4 ounces) shredded Swiss cheese
5 cups seasoned stuffing mix
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
Place chickn in a greased 13 inch x 9 inch x 2 inch baking dish.
Sprinkle with the cheese and stuffing mix. Combine soup and sour cream
Spread over stuffing. Bake uncovered, at 375 degrees for 1 hour or until the meat juices run clear.
Serves 6.
