WALDORF CHICKEN

WALDORF CHICKEN

• 6 chicken breasts, boned and skinned
• 1 c. unsweetened apple juice
• 1/4 tsp. ground ginger
• 1 tbsp. cornstarch
• 2 c. unpared red apples, chopped
• 2 stalks celery, sliced
• 3 tbsp. raisins
• 1 tbsp. sliced green onion
• 1 tbsp. lemon juice
• 1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.

ROAST CHICKEN WITH ALMONDS

ROAST CHICKEN WITH ALMONDS

• 10 chicken breast halves
• Salt and pepper
• 1 (5 1/2 oz.) pkg. slivered almonds
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1/4 to 1/2 c. dry white wine, or water or other liquid
• Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.

SICILIAN CHICKEN

SICILIAN CHICKEN

• 1 tbsp. plus 1 tbsp. saffron ace
• 1 lg. onion, sliced
• 1 lg. green pepper, sliced
• 1/2 c. fresh mushberries, sliced
• 1 1/2 lbs. boneless chicken cubed
• 18 oz. can tomato sauce
• 16 oz. tomatoes, chopped drained
• 1 tsp. Worcestershire sauce
• 1 tsp. oregano
• 1/2 tsp. basil
• 1/4 tsp. garlic powder
• Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

ITALIAN CHICKEN

ITALIAN CHICKEN

• 2/3 c. flour
• 1 tsp. salt
• 1/2 c. vegetable oil
• 1 green pepper
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• Sliced onion
• 1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

HONEY SPICED CAJUN CHICKEN

HONEY SPICED CAJUN CHICKEN

• 10 oz. pounded chicken breast
• Cooked linguini
• 3 sliced mushrooms
• 1 diced tomato
• 2 tbsp. mustard
• 4 tbsp. honey
• 3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2.

CHICKEN TIKKA

CHICKEN TIKKA

• 5/8 c. yogurt
• 4 crushed garlic cloves
• 1 1/2 inch fresh ginger, peeled & chopped
• 1 sm. onion, grated
• 1 1/2 tsp. chili powder
• 1 tbsp. ground coriander
• 1 tsp. salt
• 4 chicken breasts, skinned & boned
• 1 lg. onion, thinly sliced into rings
• 2 lg. tomatoes, sliced
• 2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.
Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.